| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Anything, Can, Cook, You |
2 |
Servings |
INGREDIENTS
| 115 |
g |
Unsalted butter |
| 1 |
|
Ripe pineapple |
| 50 |
g |
Light muscovado sugar |
| 50 |
g |
Pecan nuts |
| 4 |
T |
Dark rum, 4 to 6 |
| 25 |
g |
Raisins |
|
|
Vanilla ice cream, to serve |
INSTRUCTIONS
Heat a griddle pan and a frying pan. Melt the butter in a small pan.
Cut the pineapple into slices, stamp out the core with a plain pastry
cutter and peel away the skin. 2 Brush both sides with a little of the
melted butter and cook for a minute on each side, until lightly
charred and heated through. 3 Add the remaining butter, leaving any
sediment in the bottom of the pan (you should have no more than
50g/2oz in total), to the heated frying pan with the sugar and cook
for a minute or so, stirring until the sugar has dissolved. 4 Add the
pecan nuts to the butter and sugar mixture and toss to coat, then
continue to cook for another 30 seconds or so until well combined. 5
Flambee the pineapple slices with the rum and arrange on individual
plates. Stir in a little more rum and the raisins and cook the alcohol
out for 30 seconds or so. Pour the sauce over the pineapple and serve
at once with a scoop of ice cream. Converted by MC_Buster. Recipe by:
Anything You Can Cook Converted by MM_Buster v2.0l.
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