Instructions: Cut the pineapple lengthways into quarters. Leave the green shoots on. Trim away the core and carefully separate the skin from the flesh, then slice diagonally into chunks.

Sprinkle 1 tablespoon of sugar. Arrange on a flat oven tray and place under the grill for 4-5 minutes or until sugar browns.

Sauce: Into a small saucepan, put the cream, rum, Angostura and sugar.

Simmer over a medium heat stirring continuously for about 2 minutes, until reduced by 1/3.

Pour the sauce over the pineapple chunks and decorate with an orchid.

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