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1 medium fresh pineapple
1 c. (3 to 4 oz.) shredded
1/2 c. toasted sliced almonds
1/2 c. sweet orange marmalade
1 (11 oz.) can Mandarin orange
sections, drained
1/2 c. maraschino cherries
(without stems), drained
1/4 c. light rum

May substitute any fruit you want to use, bananas,
peaches, etc. Cut pineapple, including leafy section in half
lengthwise. Cut out fruit, leaving outside shell intact.
Remove woody core; cut remaining fruit into chunks. I mix
pineapple chunks, coconut, almonds, oranges, cherries and
marmalade together. Place pineapple shells in dish or serving
plate suitable for microwave. Fill shells with fruit mixture.
Insert temperature probe so tip is in center of one of the
pineapple halves. Cover with wax paper. Set temperature for
120 degrees and microwave on High. (On models not equipped with
probe, microwave shells on High for about 10 to 12 minutes.)
Measure rum (151 proof) into glass measure. Microwave on High
15 seconds. (Remove 1 metal tablespoonful.) Pour the rest of
rum over pineapple. Ignite rum in spoon and pour over pineap-
ple to flame (optional).

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