1 ripe pineapple
2 tbsp granulated sugar
2 tbsp unsalted butter
2 tbsp sultana raisins
1 oz bittersweet chocolate, shaved
4 sprigs fresh min
With a sharp knife cut off top half of pineapple, reserving it for anther use. Remove rend from the bottom (sweeter) half and slice pineapple into 4 rounds, each ½ inch (1 cm) thick. Spread sugar on a plate and dredge the pineapple slices in the sugar.
In a large frying pan, melt butter over high heat until foaming. Add the dredged pineapple slices and fry for 2 minutes. Flip the slices and spread raisins around them; fry for another 2 to 3 minutes until pineapple has browned and raisins are swollen. Remove from heat and transfer one pineapple slice to each of 4 dessert plates, flipping them so the movie attractively browned side faces upward. Spoon some raisins onto each plate and top with a bit of the sauce from the pan. Garnish with chocolate shavings and mint. Serve immediately.
1 ripe pineapple
2 tbsp granulated sugar
2 tbsp unsalted butter
2 tbsp sultana raisins
1 oz bittersweet chocolate, shaved
4 sprigs fresh min
With a sharp knife cut off top half of pineapple, reserving it for anther use. Remove rend from the bottom (sweeter) half and slice pineapple into 4 rounds, each ½ inch (1 cm) thick. Spread sugar on a plate and dredge the pineapple slices in the sugar.
In a large frying pan, melt butter over high heat until foaming. Add the dredged pineapple slices and fry for 2 minutes. Flip the slices and spread raisins around them; fry for another 2 to 3 minutes until pineapple has browned and raisins are swollen. Remove from heat and transfer one pineapple slice to each of 4 dessert plates, flipping them so the movie attractively browned side faces upward. Spoon some raisins onto each plate and top with a bit of the sauce from the pan. Garnish with chocolate shavings and mint. Serve immediately.
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