Instructions: Drain canned pineapple and pat it dry with kitchen paper.

Brush the pineapple on one side with half the butter.

Place under a preheated hot grill for 4 minutes.

Turn the pineapple brush with the remaining butter and grill for a further 34 minutes until the fruit is brown and bubbling.

While the pineapple is cooking whisk the egg whites until they are stiff.

Fold in half the sugar whisk again and fold in the remaining sugar and the ground almonds. Sprinkle fruit with the rum.

Divide the meringue mixture between the pineapple rings rough up the top with a fork and grill for 2 minutes or until the meringue is brown.

Serve at once.

Beforehand: Peel core and slice fresh pineapple and store it in a lidded box in the refrigerator.

Variation: For a meringue topping with a hint of the Caribbean substitute 50g desiccated coconut for the ground almonds and sprinkle a little extra coconut on top before grilling. It forms a deliciously crisp toastybrown crust that contrasts perfectly with the soft chewy meringue. Use malibu rum etc

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