Caramelised pineapple, star anise and rum

  • Preparation time: 10 minutes, plus cooling
  • Cooking time: 20 minutes
  • Total time: 30 minutes, plus cooling

Serves: 4


75g caster sugar

1 small pineapple (about 750g), cored and cut into 4 thick slices

4 star anise

2 bay leaves

150ml dark rum

50g unsalted butter, cubed


1 Sprinkle the sugar into a large frying pan and add the pineapple and star anise. Cook over a medium heat until the sugar melts and turns chestnut brown; watch carefully.

2 Add the bay leaves and 100ml rum, tilting the pan to flambé the pineapple; take care and stand well back. Let any flames subside, then boil until the liquid turns syrupy.

3 Add the butter and 200ml water. Simmer for 7-8 minutes, until the liquid is a thick syrup, then add the remaining 50ml rum. Leave to bubble and thicken for a few minutes more.

4 Remove from the heat and leave to cool for 3-4 minutes. Serve, with ice cream, if liked.