Peppered pineapple with sauce of creme de cacao

4 servings

Ingredients

Quantity Ingredient
1 500 g pineapple
A little freshly ground black pepper
40 grams Unsalted butter
130 millilitres Creme de Cacao
4 Portions of vanilla ice cream
25 grams Butter
100 grams Caster sugar
50 millilitres Orange juice
20 millilitres Lemon juice
50 millilitres Cremne de Cacao
1 Orange; zest of

Directions

SAUCE

Remove the skin of the pineapple. Cut into slices approximately 1cm thick and remove the middle core. sprinkle the pineapple with freshly ground pepper.

Heat the butter in a pan, add the pineapple and flame with the Creme de Cacao. Add the sauce and heat gently.

For the sauce, place the butter in a small pan and cook gently until brown in colour. Put aside. Blanch the orange zest in boiling water and add as a garnish to the sauce.

Melt the sugar and let it become slightly brown (caramel). Add the orange and the lemon juices. Add the Creme de Cacao and reduce a little. Add the brown sugar.

Put the pineapple on to a plate with a slotted spoon and arrange the vanilla ice cream in the middle of each slice, then spoon a bit of the honey sauce over the ice cream. Serve immediately.

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Carlton Food Network

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