INGREDIENTS

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.

A Message from our Provider:

“A Clear Conscience Makes a Soft Pillow”