Rum Caramel Pineapple Slabs

Ingredients

Caramel:

3 Tbsp Westgold Unsalted Butter

4 Tbsp caster sugar

3 Tbsp rum, or to taste

½ ripe pineapple

Lime cream:

1 cup cream

1 lime, zest and juice

1 Tbsp icing sugar

Place all ingredients into a bowl and whip until thick. Refrigerate until needed.

Method

Peel and cut the pineapple into 3 slabs. Slice off the hardcore.

Melt the butter in a heavy-based frypan on medium heat. Sprinkle over the sugar and cook until the sugar starts to melt, stirring occasionally. Cook until the mixture turns a caramel colour.

Add the pineapple slabs using a pair of tongs and stand back as you add the rum as it will bubble and splash (if you’re cooking over gas, the rum will ignite).

Turn down the heat and cook over low heat, basting the pineapple in the caramel, until the pineapple is cooked to your liking. 

Place into serving bowls, pouring over the rum caramel.

Serve warm with lime cream on the side.