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Caramelised pineapple, star anise and rum
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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.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in March 2015.