Griddled pineapple with rum butter sauce

2 servings

Ingredients

Quantity Ingredient
115 grams Unsalted butter
1 Ripe pineapple
50 grams Light muscovado sugar
50 grams Pecan nuts
4 tablespoons Dark rum; (4 to 6)
25 grams Raisins
Vanilla ice cream; to serve

Directions

1 Heat a griddle pan and a frying pan. Melt the butter in a small pan. Cut the pineapple into slices, stamp out the core with a plain pastry cutter and peel away the skin.

2 Brush both sides with a little of the melted butter and cook for a minute on each side, until lightly charred and heated through.

3 Add the remaining butter, leaving any sediment in the bottom of the pan (you should have no more than 50g/2oz in total), to the heated frying pan with the sugar and cook for a minute or so, stirring until the sugar has dissolved.

4 Add the pecan nuts to the butter and sugar mixture and toss to coat, then continue to cook for another 30 seconds or so until well combined.

5 Flambee the pineapple slices with the rum and arrange on individual plates. Stir in a little more rum and the raisins and cook the alcohol out for 30 seconds or so. Pour the sauce over the pineapple and serve at once with a scoop of ice cream.

Converted by MC_Buster.

Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.

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