1 tablespoon drained brine-packed green peppercorns, crushed
4 teaspoons sugar
3/4 cup fresh orange juice
1 tablespoon honey
1/4 cup white rum
How to Make It
Prepare St. Andrew's Glacé.
Rub cut sides of pineapple with peppercorns; sprinkle sugar over one side of each pineapple slice. Place a large nonstick skillet over medium heat until hot. Add pineapple, sugar side down; sauté 5 minutes or until golden. Turn pineapple. Add orange juice, honey, and rum; bring to a boil.
Remove pineapple from skillet; set aside. Reduce heat, and simmer, uncovered, until reduced to 1/4 cup or syrupy (about 10 minutes). Remove from heat.
Arrange pineapple on each of 4 plates. Drizzle orange syrup over slices; top with St. Andrew's Glacé.