Peel, core and "eye" the pineapple. Slice into rings. Lightly crack the peppercorns in a pestle and mortar. Melt the brown sugar and rum together in a pan until the sugar has dissolved and it makes a sticky sauce. Whisk in the chilled butter. Add the peppercorns and then the pineapple and cook gently together tossing the fruit in the buttery sauce until heated through. Serve in a pretty dish with the ice cream and brandy snap crisps. Per serving: 61 Calories (kcal); 6g Total Fat; (85% calories from fat); trace Protein; 2g Carbohydrate; 16mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.