| 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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