Serve this with a dollop of softly whipped cream and perhaps some toasted coconut threads.
- 1 pineapple, peeled
- 40g unsalted butter
- 4 tablespoons brown sugar
- 2 tablespoons dark rum
Cut the pineapple into 2 cm thick rounds, remove core and halve each slice. Melt the butter in a large frypan and add half the sugar and the pineapple pieces. Cook over a high heat for 5 minutes or until pineapple begins to brown and the sugar caramelises. Sprinkle the pineapple with the remaining sugar then turn and cook until browned. Transfer to serving plates. Add the rum to the pan juices and boil for a few minutes. Pour the syrup over the pineapple and serve.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.