Grilled Pineapple with Whisky Sauce & Vanilla Ice Cream
1 Large Pineapple
2 teaspoons Butter
¼ cup Brown Sugar
¼ cup Whiskey / Brandy / Rum
Vanilla Ice Cream
Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings.
Use a spoon or apple corer to carve out the center core of each ring.
Heat a Griddle pan or a Frying pan over a medium heat, brush the pan with a little vegetable oil to prevent the pineapple from sticking.
Grill / Pan fry the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared.
While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.