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This is also a great BBQ dessert. Cut the pineapple into chunks and thread onto skewers, BBQ until caramelised. Serve the sauce warm, dip the pineapple skewers in and enjoy!
Honey Glazed Pineapple
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4 scoops of Carte D’Or Crema di Mascarpone Ice Cream (100g/200ml)
1 fresh pineapple, peeled, cored and cut into 1cm thick rings
5g unsalted butter
30g unsalted butter
2 tbsp Caribbean coconut rum
2 tbsp honey
1 passion fruit
Melt 5g butter in a large non stick frying pan.
Sear the pineapple in batches to caramelise on both sides, remove and set to one side.
Melt 30g butter in the pan, add the rum and honey, stir to combine. Bring to the boil and reduce until it has the consistency of syrup.
Return the pineapple back into the pan and allow to warm through.
Serve the glazed pineapple with a scoop of Carte D’Or Crema di Mascarpone Ice Cream in the middle and decorate with passion fruit seeds.