Sautéed Pineapple with Black Pepper Syrup
- 1 medium sized fresh pineapple, cut into small pieces or cubes.
- 30g + 20g unsalted butter
- 2 tsp caster sugar
- 100 ml pineapple juice
- 6 drops of Black Pepper Spice Drops
- Crème fraiche or thick yogurt
- Fresh mint leaves to garnish
Place a non-stick pan on low heat and add 30 g butter. When the butter
has melted add the pineapple pieces and allow them to cook until they start to turn
brown. Turn them frequently so as not to burn them. When they are a good golden
brown, transfer the pineapple pieces to a serving plate and keep warm.
Take another pan and add the 20 g butter, sugar and the pineapple juice. When the
mixture starts to boil, reduce the heat and simmer until it starts to thicken slightly. Take
the pan off the heat and add mix in the Spice Drops®. Divide the pineapple pieces
between 4 – 6 plates and pour a little of the syrup over them.
Serve with crème fraiche or thick yoghurt. Garnish with a sprig of fresh mint.
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