There is a popular lore that flambéing as a cooking technique was discovered in 1895 when a waiter in Monte Carlo accidentally set fire to a pan of crepes he was preparing for the royal family, and the flavour turned out to be marvelous! This story is disputed by culinary historians, but whatever be the origin, flambéing works magic on certain ingredients, especially fruits.
A flambé is basically a dish that is topped with flaming brandy. The residue left by the burning liquor imparts an exotic aroma and flavour to the dish. The Pineapple Brandy Flambé is one such exquisite creation, which tastes heavenly when served warm with a topping of vanilla ice-cream.