Peppered Pineapple

Peel pineapple, cut into finger-thick slices and remove pith. Sprinkle each slice with a tiny bit of pepper.

Heat half the butter in the frying pan until brown. Pour out of skillet and reserve. Heat remaining butter, pour in pineapple slices and flambé with 2 centiliters of Krem de Cacao. Set aside.

Melt sugar and caramelize lightly. Add lemon and orange juice. Add cocoa liqueur and cook. Stir in the brown butter. Blanch the grated orange peel.

Pour sauce over pineapple slices and heat gently.

To serve, place the vanilla ice cream in the center of the pineapple slices form and pour a tiny bit of hot sauce over it.

Entrée: Spinach soup with salmon

Main course: Spaghetti prince style

Dessert: Peppered pineapple **

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