Instructions: Make caramel with the sugar and water, remove from heat when golden brown, allow to cool for a few minutes. Stir in cream and then butter, return to heat then push through strainer, infuse with vanilla pod before serving.

In the meantime, take 4 thick slices of pineapple, season with cracked peppercorns and soft brown sugar, add the butter into a hot pan and fry pineapple until golden brown, remove and drain, place onto a plate spoon sauce around, place vanilla ice-cream into the middle and serve.

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