Ingredients
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120g (2/3 cup, lightly packed) brown sugar
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2 tablespoons water
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8 thick slices peeled fresh pineapple
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1 long fresh red chilli, halved, seeded, thinly sliced
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4 x 120g ctns frozen SPC Pine Lime Fruit Sorbet
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Fresh mint leaves, to serve
Method
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1Stir sugar and water in a non-stick frying pan over medium heat for 2 minutes or until the sugar dissolves.
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2Add half the pineapple and half the chilli, and cook for 2 minutes each side or until golden and caramelised. Stir to coat. Transfer to serving plates. Repeat with the remaining pineapple and chilli.
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3Top the pineapple with sorbet and mint.
Source: taste.com.au
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