4 ready-prepared fresh pineapple wedges, skin removed, or canned slices
50 g (2 oz) soft light brown sugar
1 piece of stem ginger from a jar, chopped
2 tablespoons stem ginger syrup from the jar
2 tablespoons raisins
50 ml (2 fl oz) rum
coconut ice cream, to serve
Heat the butter in a frying pan, add the pineapple and cook over a high heat for 2 minutes until starting to brown. Reduce the heat, add the sugar, ginger, ginger syrup and raisins and simmer for 1 minute until the sugar has dissolved.
Add the rum and cook for 2 minutes until the sauce is syrupy. Serve warm with scoops of coconut ice cream.