Ananas au Rhum
One of the most valuable lessons I’ve learnt in recent years is that you can have too much of a good thing – in other words, don’t follow something rich and unctuous with a pudding in the same mould. You may still have the appetite for it, but afterwards you, and your guests, will be consumed with queasy self-loathing. Trust me. This classic French recipe, more often made with kirsch, is more than the sum of its parts, and much simpler, and more interesting, than a boring old fruit salad.
|1||small ripe pineapple|
|3 tbsp||dark rum|
|1 tbsp||demerara sugar|
Trim the top and bottom off the pineapple to give yourself a flat base, then cut down around the circumference of the fruit to slice off the peel. Use a peeler to gouge out any remaining eyes (less gruesome work than it sounds), then cut the pineapple in half vertically. Carefully cut out and discard the hard woody core, then slice the pineapple thinly into half rings.
Arrange the half rings on a plate and sprinkle with the rum and sugar. Refrigerate and leave to macerate for at least an hour before serving.