Ingredients

For the pineapple:
  • 1 pineapple, peeled and cut into 8 long slices
  • 50g butter
  • 50g dark brown sugar
  • 100g caster sugar
  • 50ml rum
  • 50ml Malibu
  • 2 star anise
  • 2 cloves
  • 50g butter
  • 25g sultanas
  • 2 tablespoons coconut shavings
  • 1 teaspoons mint chopped

Method

Pre heat the oven to 200°C.

Place a non-stick frying pan over a medium heat and when it is hot add the butter. When the butter has melted add the pineapple and the brown sugar.

Make sure the pineapple is coated in the sugar as it melts, then place in the oven for 5 minutes.

To make the sauce heat a second non-stick frying pan over a medium heat until hot then add the caster sugar. When the sugar has caramelised add the alcohol and spices then whisk in the butter, sultanas , coconut and mint.

To serve: place the pineapple onto a plate, spoon over the sauce and scoop on the ice cream.

Ingredients

For the pineapple:
  • 1 pineapple, peeled and cut into 8 long slices
  • 50g butter
  • 50g dark brown sugar
  • 100g caster sugar
  • 50ml rum
  • 50ml Malibu
  • 2 star anise
  • 2 cloves
  • 50g butter
  • 25g sultanas
  • 2 tablespoons coconut shavings
  • 1 teaspoons mint chopped

Method

Pre heat the oven to 200°C.

Place a non-stick frying pan over a medium heat and when it is hot add the butter. When the butter has melted add the pineapple and the brown sugar.

Make sure the pineapple is coated in the sugar as it melts, then place in the oven for 5 minutes.

To make the sauce heat a second non-stick frying pan over a medium heat until hot then add the caster sugar. When the sugar has caramelised add the alcohol and spices then whisk in the butter, sultanas , coconut and mint.

To serve: place the pineapple onto a plate, spoon over the sauce and scoop on the ice cream.