8 cored slices of fresh pineapple
½ - 1 tbsp dry green peppercorns
½ - 2 tbsp (brown) sugar
350 ml orange juice
½ - 1 tbsp honey
100 ml rum
Coarsely crush the peppercorns with a back of a spoon. Rub the pineapple slices with the pepper and sprinkle
with sugar. Place the slices in a very hot skillet with the sugared side down. Cook until the sugar forms a
caramel coating on the pineapple slices.
Flip the slices over and add the juice, honey and rum in the skillet. Cook until the pineapple slices are heated through.
Place the slices on serving plates and continue cooking the liquid in the pan briskly, until it is caramelized. Drizzle the sauce
over the pineapple slices and serve with (vanilla) ice cream.
Recipe source: adapted from "Ananas Madagascar" by The Culinary Institute of America, Helsingin Sanomat/Ruokatorstai, 1995.