Mix the lime juice and half the lime zest
with 1 tbsp honey, a pinch of cinnamon
and nutmeg. Set this sauce aside. Stir the
icing sugar and a pinch of cinnamon into
the fromage frais.
Heat the butter and remaining honey
in a non-stick frying pan until melted.
Add the pineapple and cook over a high
heat for 8 mins, turning regularly until
caramelised. Pour in the spiced lime
sauce and bubble for a few secs, tossing
the pineapple to glaze in the sauce.
Serve immediately, sprinkled with the
remaining lime zest and accompanied by
a dollop of the cinnamon fromage frais