Peppered pineapple with honey ice cream

Yield: 4 servings

Measure Ingredient
1 medium Ripe pineapple
2 Measures dark rum
3 tablespoons Demerara sugar
2 teaspoons Black peppercorns
30 grams Unsalted butter; cut into small
; pieces (1 oz)
Honey ice cream to serve
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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