| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Food networ, Food5 |
1 |
servings |
INGREDIENTS
| 4 |
|
Thick slices Pineapple. |
| 2 |
oz |
Unsalted butter. |
| 2 |
oz |
Crushed peppercorns. |
| 2 |
oz |
Soft brown sugar; (or vanilla sugar) |
| 4 |
oz |
Caster Sugar. |
| 3 |
oz |
Butter; (unsalted) |
|
|
Vanilla pod. |
| 2 |
|
Floz double cream. |
| 4 |
ts |
Water |
INSTRUCTIONS
PEPPERED PINEAPPLE
BUTTERSCOTCH SAUCE
Make caramel with the sugar and water, remove from heat when golden brown,
allow to cool for a few minutes. Stir in cream and then butter, return to
heat then push through strainer, infuse with vanilla pod before serving.
In the meantime, take 4 thick slices of pineapple, season with cracked
peppercorns and soft brown sugar, add the butter into a hot pan and fry
pineapple until golden brown, remove and drain, place onto a plate spoon
sauce around, place vanilla ice-cream into the middle and serve.
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