Griddled Pineapple with Rum Butter Sauce

Heat a griddle pan and a frying pan. Melt the butter in a small pan. Cut the pineapple into slices, stamp out the core with a plain pastry cutter and peel away the skin. Brush both sides with a little of the melted butter and cook for a minute on each side, until lightly charred and heated through. Add the remaining butter, leaving any sediment in the bottom of the pan (you should have no more than 50g/2 oz in total), to the heated frying pan with the sugar and cook for a minute or so, stirring until the sugar has dissolved. Add the pecan nuts to the butter and sugar mixture and toss to coat, then continue to cook for another 30 seconds or so until well combined. Flambe the pineapple slices with the rum and arrange on individual plates. Stir in a little more rum and the raisins and cook the alcohol out for 30 seconds or so. Pour the sauce over the pineapple and serve at once with a scoop of ice cream.