Alpine Peppered Pineapple with Wild Fruit Yoghurt

    15 minutes

    Alpine peppered pineapple sauteed and served with wild fruit yoghurt. A beautiful summer dessert.


    New South Wales, Australia
    2 people made this

    Serves: 4 

    • 8 pineapple slices
    • butter for frying
    • 1 teaspoon Alpine Pepper
    • ¼ jar Buderim ginger, lemon and lime marmalade
    • 2 cups Greek style yoghurt
    • 3 teaspoons Wild Rosella Confit
    • ¼ teaspoon Fruit Spice
    • tuile, ginger snap, crostolli or other biscuit or wafer for a crispy garnish
    • sprig of mint, native or otherwise

    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. In a pan, melt the butter and begin to sauté the pineapple slices.
    2. Season generously with Alpine pepper melt in the marmalade to finish.
    3. Mix the Wild Rosella Confit and Fruit spice into the yoghurt.
    4. Sweeten it if you wish with some honey or maple syrup.

    See it on my blog

    Recipe provided by Cherikoff Rare Spices

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