Pineapples are the ultimate summer fruit. This easy dessert serves them with a warm rum caramel and a dollop of ice-cream for a taste and flavour sensation.
Firstly, peel and thinly slice the fresh pineapple. You need approximately 5-6 thin slices per portion. Using a pastry cutter (ring) de-core each slice. Arrange the slices on each plate, overlapping in a circle, leaving a hole in the middle.
To make the sauce, use a heavy-bottomed saucepan and caramelise the sugar in the dry pan. Once the sugar has turned to caramel, remove from the heat and carefully add the rum. Take care as it may flame. Add the sultanas, butter and enough water to turn to a light caramel textured sauce. It should only need 3-4 tablespoons of water.
To serve, place pineapple under a hot grill to warm slightly, remove and spoon the sauce over. Scoop the vanilla ice cream in the centre of each dish. Garnish with a sprig of mint and serve.
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