Gwenael Lesle

Peppered pineapple with vanilla icecream

Ingredients

1 pineapple, peeled, cut into slices, middle removed
ground black pepper
100 gm sugar
20 ml lemon juice
50ml orange juice
70 gm unsalted butter
75 ml crËme de cacao

Method

Make a sauce by melting the sugar in a pan until caramelised. Add lemon juice, orange juice and 50ml of crËme de cacao. Simmer to reduce a little then add 30 gm melted butter. Sprinkle pepper over the pineapple slices. In a pan heat 40 gm of butter. Add the pineapple and flame with 25 ml crème de cacao. Add the sauce. Place the pineapple slices on plates and arrange a scooop of icecream in the middle of each slice. Pour the hot sauce over the icecream and serve.