Recipe - Peppered Pineapple With Butterscotch And Vanilla Ice Cream

PEPPERED PINEAPPLE
4 Thick slices Pineapple.
2 ounce Unsalted butter.
2 ounce Crushed peppercorns.
2 ounce Soft brown sugar; (or
vanilla sugar)

BUTTERSCOTCH SAUCE
4 ounce Caster Sugar.
3 ounce Butter; (unsalted)
Vanilla pod.
2 Floz double cream.
4 teaspoon Water

Make caramel with the sugar and water, remove from heat when golden brown,
allow to cool for a few minutes. Stir in cream and then butter, return to
heat then push through strainer, infuse with vanilla pod before serving.

In the meantime, take 4 thick slices of pineapple, season with cracked
peppercorns and soft brown sugar, add the butter into a hot pan and fry
pineapple until golden brown, remove and drain, place onto a plate spoon
sauce around, place vanilla icecream into the middle and serve.

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