Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Ripe pineapple |
| 2 \N | Measures dark rum |
| 3 tablespoons | Demerara sugar |
| 2 teaspoons | Black peppercorns |
| 30 grams | Unsalted butter; cut into small |
| \N \N | ; pieces (1 oz) |
| \N \N | Honey ice cream to serve |
| \N \N | Brandy snap crisps to serve |
Peel, core and "eye" the pineapple. Slice into rings. Lightly crack the peppercorns in a pestle and mortar. Melt the brown sugar and rum together in a pan until the sugar has dissolved and it makes a sticky sauce. Whisk in the chilled butter. Add the peppercorns and then the pineapple and cook gently together tossing the fruit in the buttery sauce until heated through. Serve in a pretty dish with the ice cream and brandy snap crisps.
Converted by MC_Buster.
Per serving: 61 Calories (kcal); 6g Total Fat; (85% calories from fat); trace Protein; 2g Carbohydrate; 16mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.