Pineapple And Chilli Dessert


25g (1 oz) butter

1 fresh pineapple, peeled, cored and thickly sliced
25g (1 oz) soft brown sugar
1 long red chilli, deseeded and cut lengthways
1 star anise 


Heat the butter in a large AGA cast aluminium frying pan.  Add the pineapple slices, sugar, chilli and star anise.  Gently fry the pineapple on the simmering side of the Rayburn hotplate for about 4 minutes on either side until lightly golden.

Remove the pineapple from the pan to serving plates.  Discard the chillis and star anise and pour the juices over the pineapple.