1/2 cup orange marmalade
2 tablespoon brown sugar
2 tablespoon light corn syrup
2 cup finely chopped fresh pineapple
1/4 cup Cointreau or other orange-flavored liqueur
Combine first 4 ingredients in a saucepan; cook over medium heat, stirring occasionally, until heated thoroughly. Heat Cointreau in a small, long-handled pan just until warm; remove from heat. Ignite fumes with a long match, and pour over pineapple mixture. Stir gently until flames die down. Serve immediately over ice cream.
Yield: 2 cups