Taken from a class on cooking with liqueur in Tucson. Serves 4-6
6 tbsp orange marmalade
1/2 cup fresh orange juice
3 cups pineapple chunks (drained if canned)
2/3 cup Grand Marnier, Triple Sec, or Cointreau
2 pints coconut or macadamia nut ice cream
1/4 tsp cinnamon
In a large skiller melt marmalade over medium heat. Mix in orange juice, pineapple chunks, ground cinnamon and orange liqueur.
When mixture is warmed through, remove from heat and ignite. Ladle over dessert cups filled with ice cream. This can be served without flaming the sauce.