Alpine Peppered Pineapple with Wild Fruit Yoghurt
15 minutes
Alpine peppered pineapple sauteed and served with wild fruit yoghurt. A beautiful summer dessert.
2 people made this
Ingredients
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
Directions
Preparation:10min ›
Cook:5min ›
Ready in:15min
- In a pan, melt the butter and begin to sauté the pineapple slices.
- Season generously with Alpine pepper melt in the marmalade to finish.
- Mix the Wild Rosella Confit and Fruit spice into the yoghurt.
- Sweeten it if you wish with some honey or maple syrup.
