By Jeremy Round
The roasted hazelnuts, brandy, fresh rather than tinned fruit, and absence of glacé cherries take this dinner-party version of that old family favourite, pineapple upside-down cake, up a notch or two without quite laying the friendly ghost of Saturday high-tea with great aunt Dottie. Very easy to make.
With a large, sharp, stainless steel knife, cut the top, stem, skin, core and eyes from the pineapple. Slice the fruit crossways to make thin half-rings.For the topping, melt the butter in a one-piece, straight-sided,