Pan-fried pineapple with caramel
Tropical, aromatic and sweet…
55 g butter
1 pineapple, peeled, cored and sliced into rings
3 tbsp demerara sugar
1. Heat the butter in a large, heavy-based frying pan until foaming. Add the pineapple rings and sprinkle with the demerara sugar.
2. Fry the pineapple until nicely coloured on both sides.
3. Pile the pineapple rings in stacks on serving plate and drizzle the caramel sauce.