I medium pineapple
2 tbsp brown sugar
2 tbsp unsalted butter softened
I tbsp dark rum
10 fresh basil leaves finely sliced
Handful mint finely sliced
1 tsp mixed spice or ginger powder
Cut the tops off the pineapples and carefully peel of the skin with a serrated knife and cut off the bottoms.
Slice into 4 x 3cm thick circles, then with an apple corer remove the core of each round of pineapple.
Put the brown sugar, butter, mint, basil and mixed spice into a small saucepan and melt together. Bring to the boil for 1-3 mins or until syrupy then set aside.
Heat a frying pan or griddle until hot and then brush a thin layer of the sauce onto each piece of pineapple and griddle in 2 batches for 4-5 mins on each side or until the pineapple rings are slightly charred.
Serve 2 rings per person with a drizzle of the hot fudgy sauce and a scoop of vanilla ice cream on top.
With thanks to The British Herb Trade Association for the recipe.