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.