Brochette of pineapple with rum crème fraîche

Method

1. Preheat the oven to 200C/gas 6. Thread the pineapple chunks onto skewers.

2. Heat the clarified butter in a frying pan and when hot, add the pineapple skewers and colour on all sides. Transfer to a baking sheet and cook in the oven for 8 minutes, basting halfway through to glaze the pineapple. Remove from the oven and keep warm.

3. For the vanilla sauce: pour 4 tbsp of the pineapple roasting juices into a pan and cook over a high heat to reduce slightly, then add the stock syrup and vanilla seeds and bring to the boil. Cook until it is just tinged with a caramel colour.

4. For the rum crème fraîche: whisk together the crème fraîche and rum in a bowl.

5. To serve, arrange the pineapple on a plate. Spoon over a little of the vanilla sauce and serve with the rum crème fraîche.

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Ingredients

1 pineapple, peeled, core removed, cut into chunks
2 tbsp clarified butter

For the vanilla sauce

200ml sugar stock syrup
1 vanilla pod, seeds scraped

For the rum crème fraîche

250ml crème fraîche
1 tbsp rum

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