1 large ripe pineapple
1 cup crumbled almond macaroons
1/2 cup slivered almonds
1/2 cup chopped dried apricots
3/4 cups apricot jam
1/2 cup rum

Wash pineapple carefully; do not remove leaves. With a sharp knife, make a lengthwise slice, cutting off about 1/4 of the pineapple. Cut the skin away from this quarter of the pineapple and dice into a large bowl.

Remove the fruit from the remaining portion of the pineapple (leaving a thick walled shell). Cut pineapple into chunks, discarding core, add chunks of pineapple to bowl.

Stir in the almond macaroon crumbs, slivered almonds, chopped dried apricots and the apricot jam.

Set the pineapple shell in a shallow baking pan. Lightly pile the fruit into the pineapple shell. Cover fruit and leaves with aluminum foil.

Bake in a moderate (350° F) oven for 30 minutes. Remove foil from fruit and bake about 20 minutes more. Remove from oven and place on serving platter. Using extreme care to prevent injury from the hot flaming liquid, heat the rum, ignite and pour while flaming over the pineapple mixture. Recipe makes 6 to 8 servings.