Peppered pineapple with sauce of creme de cacao
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 500 g pineapple | |
| A little freshly ground black pepper | ||
| 40 | grams | Unsalted butter |
| 130 | millilitres | Creme de Cacao |
| 4 | Portions of vanilla ice cream | |
| 25 | grams | Butter |
| 100 | grams | Caster sugar |
| 50 | millilitres | Orange juice |
| 20 | millilitres | Lemon juice |
| 50 | millilitres | Cremne de Cacao |
| 1 | Orange; zest of | |
Directions
SAUCE
Remove the skin of the pineapple. Cut into slices approximately 1cm thick and remove the middle core. sprinkle the pineapple with freshly ground pepper.
Heat the butter in a pan, add the pineapple and flame with the Creme de Cacao. Add the sauce and heat gently.
For the sauce, place the butter in a small pan and cook gently until brown in colour. Put aside. Blanch the orange zest in boiling water and add as a garnish to the sauce.
Melt the sugar and let it become slightly brown (caramel). Add the orange and the lemon juices. Add the Creme de Cacao and reduce a little. Add the brown sugar.
Put the pineapple on to a plate with a slotted spoon and arrange the vanilla ice cream in the middle of each slice, then spoon a bit of the honey sauce over the ice cream. Serve immediately.
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