Caramelised pineapple with citrus cream

Name: Caramelised pineapple with citrus cream
Yield: 4 servings
Cuisine: Boil
Ingredients: 250.00 ml cream; 1.00 orange zest and juice; 1.00 pineapple peeled; 40.00 g butter; 60.00 ml treacle or caramel; brown sugar; 30.00 ml brandy or rum

4 servings

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By Food24 November 03 2009

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Ingredients (7)

250.00 ml	cream
1.00	orange — zest and juice
1.00	pineapple — peeled
40.00 g	butter
60.00 ml	treacle — or caramel
	brown sugar
30.00 ml	brandy — or rum

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Method:

1. Whisk the cream, rind and orange juice together in a bowl. Cover and refrigerate.
2. Core pineapple and cut into 1 cm thick rounds. Halve each round.
3. Melt butter in a large frying pan and add half the sugar and the pineapple slices. Cook over high heat for five minutes or until the pineapple begins to brown and the sugar caramelises. Sprinkle the pineapple with the remaining sugar, turn over and cook until browned.
4. Place pineapple on four plates Add brandy to caramelised juices and blend. Cook for a couple of minutes, then pour over pineapple. Serve immediately with the citrus cream.