unspecified-6A delicious dessert that makes the most out of fresh pineapple and the middle-eastern flavours of cardamom and date. You can use coconut yoghurt, cream, mascarpone or plain yoghurt – whatever takes your fancy.
Baking the pineapple first helps the caramelisation process along – once you start frying it in the butter it should only take a few minutes each side to go golden – in fact, keep an eye on it so you don’t take it too far! If you don’t like cardamom you could replace that with cinnamon.
Serves 4


  • 1 - small pineapple
  • 20g - butter
  • 1tsp - ground cardamom
  • 2 - fresh dates
  • coconut yogurt
  • pumpkin seeds


  1. Preheat the oven to 200 degrees Celsius.
  2. Top, tail and slice the skin off the pineapple. Cut in half vertically. Cut each half into quarters, then trim the core from each wedge.
  3. Put in a baking tray, cover with foil, then bake for 20 minutes until a knife starts to pierce easily through the flesh.
  4. In a non-stick frying pan, melt the butter, then stir in the ground cardamom.
  5. Fry the pineapple wedges for a few minutes on each side until caramelised.
  6. Serve each with some yoghurt, a few thin slices of date and a handful of pumpkin seeds.