A 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.
- 1 - small pineapple
- 20 g - butter
- 1 tsp - ground cardamom
- 2 - fresh dates
- - coconut yogurt
- - pumpkin seeds
- Preheat the oven to 200 degrees Celsius.
- 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.
- Put in a baking tray, cover with foil, then bake for 20 minutes until a knife starts to pierce easily through the flesh.
- In a non-stick frying pan, melt the butter, then stir in the ground cardamom.
- Fry the pineapple wedges for a few minutes on each side until caramelised.
- Serve each with some yoghurt, a few thin slices of date and a handful of pumpkin seeds.