My first attempt at this dish was two thick slice of pineapples - trimmed, and one cored - sautéed in butter, and then flamed with a dash of dark rum.
When I made it for Hannah, to give a touch more "body" to the sauce, I added about a dessertspoon of golden syrup - after the fire had died down!
The slight crunch was intriguing - particularly with the Whisky & Ginger ice cream from the "Amazing Freezer Shop" in Old Swan (50p for 500ml; pineapple, 20p clearout at Asda; own label dark rum under a tenner from Morrisons)!
