Cut the top and bottom off the pineapple. Remove the skin. Slice the pineapple into rings 2 cm thick. Cut each ring into thirds and remove the hard core.
Melt the spread in a large frying pan over a medium heat. When the spread begins to foam, add the brown sugar and nutmeg, then heat until the sugar dissolves. Stir in the rum and bring to a simmer. Add the pineapple and cook, turning often, for about 4 minutes or until the pineapple is warmed through.
Leaving the pan on the heat, drizzle the orange liqueur over the pineapple. Standing back, ignite the liqueur with a long match. Shake the pan gently until the flames die down. Spoon the pineapple slices and sauce over the frozen yoghurt.
Some more ideas…
• Instead of pineapple, use 4 ripe bananas, thickly sliced. • This dessert is just as delicious served cold.
Fresh pineapple contains a substance called bromelain, which aids digestion. It is also a good source of vitamin C.