Instructions: Cut away all the skin from the pineapple remove the core then cut into 6 thick slices.

Melt the butter in a large frying pan add the pineapple and cook over a medium heat until golden on each side.

Sprinkle in the sugar and continue to cook over a medium heat for about ten minutes.

The sugar will melt and caramelize coating the pineapple with a golden glaze.

Put the slices to one side to cool down.

To make the Sabayon sauce put the egg yolks into a bowl with the caster sugar and place over a pan of sirnmering water whisking until the sugar has dissolved and the mixture is pale and creamy. Pour in the wine and cognac and continue to whisk for about 5 minutes until it doubles in volume and has a thick frothy consistency.

Whisk a further 5 minutes off the heat then fold in the lightly whipped cream.

Pour this mixture over the pineapple slices and serve.

Serves 6

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