Ingredients

• ½ pineapple
• peeled and sliced 5mm¼in thick
• 75ml/3fl oz rum
• 50g/2oz caster sugar
• 50ml/2fl oz water
• ½ tsp cracked black pepper
• 115g/4oz raisins
• 115ml/4fl oz rum
• 8 free-range egg yolks
• 200g/7oz caster sugar
• 400ml/14fl oz full-fat milk
• 400ml/14fl oz double cream
• ½ pineapple
• peeled and sliced 3mm thick

Directions

• For the caramelised pineapple
• cut the centre core out of the pineapple. Heat a frying pan until hot and place the pineapple into the pan.
• Fry the pineapple on each side for 1-1½ minutes until just beginning to go brown. Remove the pineapple from the pan and place on a plate. Set aside.
• Add the rum to the pan and carefully tip the pan towards the flame of the hob
• so that the alcohol catches alight. When the flame has subsided
• add the sugar and water and cook until a caramel colour and slightly thickened. Add the black pepper and then set aside.
• For the rum and raisin ice cream
• place the raisins into a small saucepan and pour over the rum. Place on the heat to warm. Remove from the heat and set aside for 15 minutes for the raisins to plump up.
• Place the egg yolks and sugar into a bowl and whisk together until combined.
• Place the milk into a saucepan and bring to the boil. Pour the boiling milk onto the egg yolks and whisk well
• then pour back into the saucepan and return to the heat.
• Add the cream
• rum and soaked raisins and continue to cook
• over a low heat
• until thickened
• but do not boil. Cool and then transfer the custard to an ice cream machine to churn (according to manufacturer's instructions).
• For the oven-dried pineapple
• heat the oven to 180C/350F/Gas 4. Place the pineapple slices onto a baking tray and place in the oven.
• Bake for 20 minutes and then turn off the heat. Leave in the oven for 1-1½ hours
• turning once.
• Remove the pineapple from the oven and place onto a cooling rack to firm up.
• To serve
• place three slices of cooked pineapple onto the plate
• overlapping. Top with a spoonful of ice cream and place the oven-dried pineapple on top of the ice cream. Drizzle the sauce over the top and serve immediately.