Caramelised pineapple brandy snaps

I made this recipe up when I discovered some brandy snaps on sale at the local supermarket! Eat with caution - they are soooo sweet! And sticky ... Anne

8 brandy snap cases; 1/2 cup finely chopped fresh pineapple; 50g butter; 2 tblspn brown sugar; 100ml thickened cream; 1 tblsp icing sugar; 1 tsp brandy

Prepare the caramelsied pineapple by melting the butter, stirring in the brown sugar and finely chopped pineapple, and cooking until the pineapple is soft.

Prepare the cream by beating the thickened cream with the icing sugar and brandy until very thick.

Using a piping syringe squeeze the cream into one end of the brandy snap cases, and the caramelsied pineapple into the other end, until the cases are about half and half filled with each.