Title: Peppered Pineapple with Honey Ice Cream
Categories: Tessa's, Tastebuds
Yield: 4 servings

1 md Ripe pineapple
2 Measures dark rum
3 tb Demerara sugar
2 ts Black peppercorns
30 g Unsalted butter; cut into
-small
; pieces (1 oz)
Honey ice cream to serve
Brandy snap crisps to serve

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.