Ingredients

makes enough for 15 cupcakes

　　8 rounds (each 1/4 inch thick) peeled pineapple

　　1/2 cup sugar

　　1/2 cup amaretto

　　1/2 cup heavy cream

　　2 tablespoons fresh orange juice

　　1 vanilla bean, halved lengthwise, seeds scraped and reserved

　　Pinch of salt

　　

Step 1

Stack pineapple rounds; cut into quarters. Trim core from each wedge, and discard. Cut pineapple into small dice. Heat sugar in a large skillet over medium-high, stirring, until sugar melts and turns golden brown. Add pineapple; toss.

　　

Step 2

Carefully pour in amaretto; immediately tilt skillet slightly to ignite alcohol. (If using an electric stove, use a long match to ignite alcohol.) When flames subside and caramel melts, carefully stir in cream, orange juice, and vanilla-bean seeds (reserve pod for another use). Reduce heat to medium; boil, stirring occasionally, until thickened, about 5 minutes. Let cool completely before using or storing. Refrigerate up to 3 days in an airtight container; bring to room temperature before using.

　　Martha Stewart's Cupcakes