THE SPICE OF LIFE

Pineapple en salsa Chocolate de Ron
The name chocolate comes from the Aztec word for bitter water: xocolact, and it has been used in the traditional dishes and drinks of South America since the Mayan people started cultivating the cocoa bean in 600AD. Still used in Mexican specialities, chocolate adds a depth of flavour to savoury dishes which perfectly complements the chilli pepper, and it is also used for the traditional Mexican chocolate drink which is served hot and spiced, as well as for a range of sweet dishes. For an authentic taste, use the darkest chocolate you can find with as high a cocoa content as possible.

Ingredients

1 pineapple, skinned and cored
4oz/100g dark chocolate
¼pint/150ml single cream
1tbsp/15ml dark rum

Method

1 Slice the pineapple, then cut into chunks. Arrange on a platter.

2 In a small saucepan. heat the chocolate and cream gently until the chocolate has melted. Stir in the rum.

3 Serve at once, dipping the pineapple into the warm sauce.