Name: Pineapple stack with brandy sauce
Yield: 4 servings
Cuisine: Bistro
Ingredients: 1.00 pineapple peeled, sliced; 30.00 g butter; 10.00 ml brown sugar; 190.00 ml glacé fruit; 40.00 ml pine nuts; 40.00 ml brown sugar; 40.00 ml brandy; 2.00 ml cinnamon ground; 5.00 ml lemon zest only; 15.00 ml cornflour; 30.00 ml sugar; 125.00 ml milk; 125.00 ml cream; 5.00 ml butter; 40.00 ml brandy

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Ingredients (15)

1.00	pineapple — peeled, sliced
30.00 g	butter
10.00 ml	brown sugar

TOPPING

190.00 ml	glacé fruit
40.00 ml	pine nuts
40.00 ml	brown sugar
40.00 ml	brandy
2.00 ml	cinnamon — ground
5.00 ml	lemon — zest only

BRANDY SAUCE

15.00 ml	cornflour
30.00 ml	sugar
125.00 ml	milk
125.00 ml	cream
5.00 ml	butter
40.00 ml	brandy

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Method:

Core the pineapple slices and arrange them in a greased oven pan.
Melt the butter in a saucepan, stir in the sugar and brush the pineapple slices with the mixture.
Place the fruit under an oven grill and heat for about five minutes or until caramelised.
Transfer the pineapple slices to a serving platter.
TOPPING
Combine the fruit, pine nuts, sugar, brandy, cinnamon and lemon rind. Cover and stand for about eight hours.
BRANDY SAUCE
Blend the cornflour and sugar in a saucepan and gradually stir in the milk.
Add the cream and butter and slowly bring the mixture to the boil, stirring continuously.
Remove from the heat as soon as the sauce thickens. Stir in the brandy.
TO SERVE
Stack the pineapple slices on individual plates, sprinkle with the topping and serve with the sauce.