1/2 pineapple, skinned, cored and cut into thin slices
25 g (1 oz) unsalted butter
2 tablespoons soft dark brown sugar
4 tablespoons dark rum
4 tablespoons raisins
ice cream, to serve
Halve each of the pineapple slices. Melt the butter in a large, heavy-based frying pan and cook the pineapple slices over a high heat for 2–3 minutes on each side until golden and softened. Sprinkle over the sugar, toss and cook for 1 minute, then pour in the rum and sprinkle over the raisins. Cook, tossing, for a further 2 minutes until heated through.
Divide between 4 serving bowls and add a large scoop of vanilla ice cream to each serving.