Instructions: Pour sugar into a 10-inch skillet, and slowly cook over medium-low heat, swirling gently, until light brown and melted, about 4 minutes. Place pineapple slices in melted sugar. Remove from heat, and pour rum around pineapple. Tilt skillet slightly, and use the gas flame from stove to ignite the rum (if you have an electric stove, use a long match). When flames have disappeared, add cream, passion-fruit juice, vanilla, and a pinch of pepper and salt. Bring to a boil, and cook gently over medium heat until sauce is slightly thickened, about 5 minutes. Stir in nuts.

Using tongs, transfer pineapple to a plate. Spoon remaining sauce over pineapple, and serve with coconut sorbet.

This recipe yields 2 servings.

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