Glazed Pineapple Madagascar with St. Andrew's Glacé

Ingredients

• 1 tablespoon brine-packed peppercorns green crushed drained
• 4 servings st. andrew's glacé 
• 1 tablespoon honey 
• 0.8 cup orange juice fresh
• 4 slices pineapple fresh 1-inch-thick ()
• 0.3 cup rum white
• 4 teaspoons sugar 

Equipment

• frying pan

Directions

1. Prepare St. Andrew's Glac.
2. Rub cut sides of pineapple with peppercorns; sprinkle sugar over one side of each pineapple slice.
3. Place a large nonstick skillet over medium heat until hot.
4. Add pineapple, sugar side down; saut 5 minutes or until golden. Turn pineapple.
5. Add orange juice, honey, and rum; bring to a boil.
6. Remove pineapple from skillet; set aside. Reduce heat, and simmer, uncovered, until reduced to 1/4 cup or syrupy (about 10 minutes).
7. Remove from heat.
8. Arrange pineapple on each of 4 plates.
9. Drizzle orange syrup over slices; top with St. Andrew's Glac.