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Griddled Pineapple With Rum Butter Sauce

115 grams unsalted butter
1 ripe pineapple
50 grams light muscovado sugar
50 grams pecan nuts
4 to 6 tablespoons dark rum
25 grams raisins
vanilla ice cream, to serve

Heat a griddle pan and a frying pan. Melt the butter in a small
pan. Cut the pineapple into slices, stamp out the core with a
plain pastry cutter and peel away the skin.

Brush both sides with a little of the melted butter and cook for
a minute on each side, until lightly charred and heated through.
Add the remaining butter, leaving any sediment in the bottom of
the pan (you should have no more than 50g/2 oz in total), to the
heated frying pan with the sugar and cook for a minute or so,
stirring until the sugar has dissolved.

Add the pecan nuts to the butter and sugar mixture and toss to
coat, then continue to cook for another 30 seconds or so until well
combined. Flambe the pineapple slices with the rum and arrange on
individual plates. Stir in a little more rum and the raisins and
cook the alcohol out for 30 seconds or so. Pour the sauce over
the pineapple and serve at once with a scoop of ice cream.


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