Yield: 4 servings
Measure | Ingredient |
---|---|
1 medium | Pineapple |
25 grams | Butter |
25 grams | Dark muscovado sugar |
½ teaspoon | Ground cinnamon |
½ teaspoon | Ground allspice |
4 tablespoons | Dark rum |
1 Remove the green top from the pineapple and cut into wedges. Slice away the skin and cut out the central core. Keep any juice.
2 Gently warm the butter and sugar in a heated frying pan until the butter has melted. Add the spices and then the pineapple wedges and cook for two minutes on each side, until browned.
3 Add the rum and any pineapple juice, bring to the boil and flambe if desired. Serve with coconut ice cream, creme fraiche or clotted cream, or in a pineapple shell.
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Recipe by: Good Living
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