Bring raspberries and sugar to a boil. Strain out the seeds. Set aside. Saute the pineapple slices in butter until lightly browned, about 5 minutes. Add the rum and ignite. When flame dies out, place the pineapple on a serving dish. Garnish with some of the raspberry coulis. Serve the remaining coulis on the side.
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|Serving Size: 1 Serving (2866g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 340 (16%)|
|Amt Per Serving||% DV|
|Total Fat 37.8g||50 %|
|Saturated Fat 22.1g||111 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 91.5mg||28 %|
|Sodium 273.4mg||9 %|
|Potassium 2908.6mg||77 %|
|Total Carbohydrate 404.3g||119 %|
|Dietary Fiber 37.2g||149 %|
|Sugars, other 367.1g|
|Protein 14.7g||21 %|
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Calories per serving: 2108
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