Roasted caramelised pineapple served with a fragrant milk chocolate and rum sauce.
Peel, quarter and remove the core from the pineapple.
Melt the butter, the sugar and the spices in a pan.
Add the pineapple quarters to the pan and caramelise over a low heat.
Once the caramel has darkened, add the rum to the pan. Transfer to the oven (preheated to 190'C) and cook for 5 minutes.
Remove the pineapple from the pan and then add the chocolate to the cooking juices and mix gently to make a sauce.
To serve: cut the pineapple into slices, arrange on your plates and spoon the chocolate sauce over the top.
«Experiment with the spiced milk chocolate sauce and try out a variety of different flavours - vanilla, cinnamon, star anise and ginger all work well.»