Recipes

In a large cast iron pan melt half of the butter over medium heat. Place pineapple slices flat into the hot butter and let them brown; about 6-7 minutes on each side. Set aside first batch and use second half of butter to brown the second batch of slices. In a small bowl combine the honey with the crème fraiche and mix until smooth. Divide pineapple slices onto plates (wonderful alongside a slice of pound cake) top with a dollop of crème fraiche and a sprinkle of pine nuts.