Save to your scrapbook
Rum-soaked pineapple with toasted pecans
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
125ml dark or golden rum
50g Waitrose Dark Brown Muscovado Sugar
½ tsp Waitrose Signature Spice (ground)
1 essential Waitrose Large Supersweet Pineapple, peeled, cored and cut into 4–6 thick round slices
50g pecans, very roughly chopped
Knob of butter
Sunflower oil for greasing
Vanilla ice cream, to serve
1. In a large shallow dish, mix together the rum, sugar and Signature Spice. Add the pineapple slices and set aside to marinade for 20–30 minutes, turning a few times. Meanwhile, to toast the pecans, place them in a frying pan over a medium heat, stirring all the time for 1–2 minutes until just beginning to brown. Leave to cool.
2. Lift out the pineapple and set aside. Place the marinade in a small saucepan and stir in the butter. Bring to the boil over a medium-high heat and simmer for 6–8 minutes, until reduced and thickened. Set aside to cool slightly.
3. Heat a griddle pan over a medium-high heat. Lightly brush the pan with the oil and add the pineapple slices in a single layer, cooking for 1–2 minutes each side. Serve each portion with a few spoons of the rum sauce, topped with vanilla ice cream and the toasted pecans.
For a tropical addition, grate over some lime zest just before serving.
Typical values per serving:
per serving, including 125ml vanilla ice cream
This recipe was first published in October 2015.