Caramelised Pineapple with Vanilla Ice Cream
Mix together the honey, ginger and the lemon juice and brush onto the pineapple rings. Fry in a grill pan in hot butter on all side for 3-6 min. Add some lemon zest and the peppercorns and set the pan aside.
Beat the egg yolk, sugar and the cognac in a hot bain marie until creamy. Arrange the pineapple slices on plates with a scoop of ice cream and drizzle with the cognac creme. Garnish with the remaining lemon zest and dust with icing sugar.