Peppered pineapple with butterscotch and vanilla ice cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Thick slices Pineapple. | |
| 2 | ounces | Unsalted butter. |
| 2 | ounces | Crushed peppercorns. |
| 2 | ounces | Soft brown sugar; (or vanilla sugar) |
| 4 | ounces | Caster Sugar. |
| 3 | ounces | Butter; (unsalted) |
| Vanilla pod. | ||
| 2 | Floz double cream. | |
| 4 | teaspoons | Water |
Directions
PEPPERED PINEAPPLE
BUTTERSCOTCH SAUCE
Make caramel with the sugar and water, remove from heat when golden brown, allow to cool for a few minutes. Stir in cream and then butter, return to heat then push through strainer, infuse with vanilla pod before serving.
In the meantime, take 4 thick slices of pineapple, season with cracked peppercorns and soft brown sugar, add the butter into a hot pan and fry pineapple until golden brown, remove and drain, place onto a plate spoon sauce around, place vanilla ice-cream into the middle and serve.
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