Fruit, fruit, glorious fruit! This time of year, the UK is awash with an abundance of seasonal berries and fruits…not that the pineapple is a native fruit of these beautiful isles! Nonetheless, pineapples are delicious, tangy and juicy, simply crying out for a simple pudding recipe to serve at any time of the day and year.Dawn: Let’s get this show on the road! First up: the ingredients.
1 Fresh pineapple (or allow 3 rings of tinned pineapple person)
8-12 tbsps Homemade natural yoghurt
Pinch of cinnamon
Dawn: This is a lovely, easy dish to serve as a light and refreshing lunch or as a pudding after a main course.
- Cut the ‘head’ and ‘foot’ off a fresh pineapple.
- Remove the outer flesh of the pineapple by slicing through where the outer flesh and soft inner golden fruit meet using a sharp knife, and discard.
- Lie the pineapple on it’s side, secure in place with one hand in a bridge-like fashion and slice the pineapple at equal widths along the fruit.
- Now place the slices on a grill pan and roast until the slices become chargrilled in appearance to your preference.
- Share amongst two or three plates/dishes, top off with a few tablespoons of homemade natural yoghurt and sprinkle with ground cinnamon.
Dawn: A simply delicious pudding and easy to make. The yummy, creamy natural yoghurt recipe is part of Love Food’s “How to…” range and can be found at “How to Make Natural Yoghurt“.
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