Instructions: 1 Heat a griddle pan and a frying pan. Melt the butter in a small pan. Cut the pineapple into slices, stamp out the core with a plain pastry cutter and peel away the skin.

2 Brush both sides with a little of the melted butter and cook for a minute on each side, until lightly charred and heated through.

3 Add the remaining butter, leaving any sediment in the bottom of the pan

(you should have no more than 50g/2oz in total), to the heated frying pan with the sugar and cook for a minute or so, stirring until the sugar has dissolved.

4 Add the pecan nuts to the butter and sugar mixture and toss to coat, then continue to cook for another 30 seconds or so until well combined.

5 Flambee the pineapple slices with the rum and arrange on individual plates. Stir in a little more rum and the raisins and cook the alcohol out for 30 seconds or so. Pour the sauce over the pineapple and serve at once with a scoop of ice cream.

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