Instructions: 1 Remove the green top from the pineapple and cut into wedges. Slice away the skin and cut out the central core. Keep any juice.

2 Gently warm the butter and sugar in a heated frying pan until the butter has melted. Add the spices and then the pineapple wedges and cook for two minutes on each side, until browned.

3 Add the rum and any pineapple juice, bring to the boil and flambe if desired. Serve with coconut ice cream, creme fraiche or clotted cream, or in a pineapple shell.

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