Pineapple Foster Rum-Soaked Tostada
Looking for a dessert recipe with tortillas? How about pineapples. Or, better yet, rum. Look no further. This Pineapple Foster Rum-Soaked Tostada is everything you never knew you were dreaming about. A fun twist on a traditional Banana Foster, just take some juicy grilled pineapples, soak in rum, layer over a crispy, golden-browned Sweet Hawaiian tortilla, and top with your favorite ice cream.
Heat 2 tbsp oil in skillet filled set over medium-heat. Working in batches, fry tortillas for 1 to 2 minutes per side or until golden brown and crisp, adding more oil as needed. Drain on paper towel-lined tray; set aside.
Melt butter in large skillet set over medium heat. Add brown sugar and corn syrup. Increase heat to medium-high. Cook for 3 to 5 minutes or until brown sugar dissolves and starts to caramelize. Add pineapple spears. Continue to cook for 2 to 3 minutes or until sugar and pineapple is tender.
Remove pan from heat and add rum. Transfer pan back to heat. Cook for 2 to 3 minutes or until sauce is thickened to caramel sauce consistency. (If desired, flambé rum by igniting sauce with long match or barbecue lighter. The alcohol should burn off in a few seconds and the flame will extinguish. If flame does not extinguish, cover pan with lid.) Finish sauce with vanilla and lime juice.
Serve pineapple foster over crispy tortillas. Finish with scoop of ice cream.