Peppered pineapple with honey ice cream

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.

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