Ingredients

• 1 large pineapple
• peeled and cut into thick slices
• 200g/7oz demerara sugar
• 50g/1¾oz butter
• few star anise
• broken up
• 1 lemongrass
• roughly chopped
• 1 piece pared lime zest
• 100ml/3½fl oz rum
• crème fraîche
• ice cream or coconut-flavoured dairy-free ice cream

Directions

• Spread the demerara sugar over a plate and dip the pineapple in it
• coating both sides. Melt the butter in a large heavy frying pan over a medium heat. When the butter is foaming
• add the pineapple
• star anise
• lemongrass and lime zest and cook until browned on both sides – you want the sugar to melt onto the pineapple and turn a dark brown/almost black colour.
• Heat the rum in a ladle
• carefully set alight
• and pour over the pineapple. Wait for the rum to burn off – keep on the heat until the contents of the pan look syrupy. Serve the pineapple with the syrupy juices poured over
• with crème fraîche
• ice cream or coconut-flavoured dairy-free ice cream on the side.