1 ripe pineapple
flavourless vegetable oil or melted butter
60 grams butter
½ cup packed brown sugar
½ cup cream
1 teaspoon vanilla extract
½ teaspoon sea salt
½ cup sour cream
½ cup plain yoghurt
1 ½ cups coarsely crumbled crisp biscuits (I used almond biscotti)
Sauce: Melt the butter in a small saucepan and stir in the brown sugar and cream. Bring to the boil, stirring to dissolve the sugar and simmer for 3 minutes. Stir in the vanilla and salt.
Peel the pineapple and cut out all the little ‘eyes’ in the flesh.
Slice in half then into quarters and cut out the core. Slice into 3 cm thick pieces.
Heat a ridged grill or sauté pan over a medium heat with a little vegetable oil or butter. Cook the pineapple on both sides until tender and lightly golden but not falling apart. Drain on kitchen towels.
To serve: Combine the sour cream and yoghurt in a bowl. Arrange the warm pineapple on plates. Top with spoonfuls of cream and drizzle with a little warm butterscotch sauce and crumbled biscuits.
Cook’s tip: If making the butterscotch sauce ahead, re-warm to serve.