Honey Glazed Pineapple

1. 1

   Melt 5g butter in a large non stick frying pan.

2. 2

   Sear the pineapple in batches to caramelise on both sides, remove and set to one side.

3. 3

   Melt 30g butter in the pan, add the rum and honey, stir to combine. Bring to the boil and reduce until it has the consistency of syrup.

4. 4

   Return the pineapple back into the pan and allow to warm through.

5. 5

   Serve the glazed pineapple with a scoop of Carte D'Or Crema di Mascarpone Ice Cream in the middle and decorate with passion fruit seeds.

No additional tips available.