Looking for an easy entertaining dessert that still looks impressive? Check out this simple but super moreish caramelised pineapple. Topped with an indulgent caramel and a hint of booze makes this pineapple dessert more grown up
Ingreadient
- 1 small pineapple, peeled and eyes removed
- 150g caster sugar
- 75g butter
- 100ml double cream
- 3 tbsp rum
- to serve vanilla ice cream
Direction
- Cut the pineapple into quarters lengthways, and cut out the core from each piece.
- Put the sugar in a frying pan and heat gently, swirling the pan until it is dissolved. Turn up the heat and cook until the caramel is the colour of a rusty penny. Carefully add the butter and swirl until fully dissolved. Add the pineapple and cook for 10-15 minutes, turning, until softened and glazed.
- Put the pineapple onto serving plates and add the double cream and rum to the pan. Heat together and spoon over the pineapple. Serve with vanilla ice cream.
