Instructions: Fresh pineapple slices quickly broiled with a light seasoning of brown sugar make a sweet but slightly acidic partner for the sauce. The incredible concert of flavors - spicy cinnamon tea played against Cointreau and rum - will tantalize your tongue.

Sauce:
1 cup whipping cream
2 teaspoons cinnamon spice-scented tea leaves 4 egg yolks
1/3 cup granulated sugar
1/4 cup Cointreau or other orange-based liqueur 1/4 cup light rum
Pineapple:
6 slices fresh pineapple, about 3/4 inch thick 3 tablespoons firmly packed dark brown sugar 1/4 cup chopped pecans

To make sauce: Combine the cream and tea in a small saucepan. Bring to a simmer then set aside to steep for 5 minutes. Strain through a fine strainer, pressing to extract as much liquid as possible. Meanwhile, combine the egg yolks and sugar in the top of a double boiler and beat with a wooden spoon until pale yellow, 1 to 2 minutes. Stir in the Cointreau, rum and infused cream. Bring water in the bottom of the double boiler to a boil, adjust the heat so the water just simmers, and insert the top into the bottom. Stir the mixture constantly until it thickly coats the back of the spoon, about 8 minutes.

Remove the top part from the heat and continue stirring the sauce for about 2 minutes more to cool slightly. Strain again, if desired, into a bowl, cover, and refrigerate the sauce until cool.

To make pineapple: Adjust the broiler rack to about 4 inches from heat. Turn on the broiler.

Lay the pineapple slices on a cookie sheet or jellyroll pan. Sprinkle with the brown sugar and broil until the sugar is bubbling and the pineapple is warmed through, about 3 minutes.

Ladle a generous pool of creme Anglaise onto 6 dessert plates or drizzle over the pineapple. Add a slice of pineapple, sprinkle with pecans, and serve.

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