Quick recipe finder Griddled pineapple with a yoghurt and mint syllabub
By Lesley Waters From Ready Steady Cook
Ingredients
For the griddled pineapple
- ½ baby pineapple, cored, thinly sliced
- 2-3 tbsp clear honey
- squeeze orange juice
For the syllabub
- 150ml/5½fl oz double cream, softly whipped
- 4 tbsp yoghurt
- 1 tbsp chopped fresh mint
- 1 tbsp clear honey
Method
For the griddled pineapple, heat a griddle pan, drizzle the pineapple slices with honey and orange juice and then griddle for 1-2 minutes on each side. Set aside and pour the juices in the pan over the griddled pineapple.
For the syllabub, place the softly whipped cream into a large bowl and fold in the yoghurt, mint and honey.
To serve, spoon the syllabub into a wine glass and top with the griddled pineapple.
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