| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Anything, You, Can, Cook |
2 |
servings |
INGREDIENTS
| 115 |
g |
Unsalted butter |
| 1 |
|
Ripe pineapple |
| 50 |
g |
Light muscovado sugar |
| 50 |
g |
Pecan nuts |
| 4 |
tb |
Dark rum; (4 to 6) |
| 25 |
g |
Raisins |
|
|
Vanilla ice cream; to serve |
INSTRUCTIONS
1 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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