| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4 | Servings | ||
INGREDIENTS
| 1 | Ripe pineapple | |
| 2 | Measures dark rum | |
| 3 | T | Demerara sugar |
| 2 | t | Black peppercorns |
| 30 | g | Unsalted butter, cut into |
| small | ||
| pieces 1 oz | ||
| Honey ice cream to serve | ||
| Brandy snap crisps to serve |
INSTRUCTIONS
Peel, core and "eye" the pineapple. Slice into rings. Lightly crack the peppercorns in a pestle and mortar. Melt the brown sugar and rum together in a pan until the sugar has dissolved and it makes a sticky sauce. Whisk in the chilled butter. Add the peppercorns and then the pineapple and cook gently together tossing the fruit in the buttery sauce until heated through. Serve in a pretty dish with the ice cream and brandy snap crisps. Converted by MC_Buster. Per serving: 61 Calories (kcal); 6g Total Fat; (85% calories from fat); trace Protein; 2g Carbohydrate; 16mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 56
Calories From Fat: 54
Total Fat: 6.1g
Cholesterol: 16.1mg
Sodium: 1mg
Potassium: 15.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g