- zest and juice 1 lime
The same shape, but smaller than…
- 2 tbsp clear honey
- 2 pinches ground cinnamon
- few gratings whole nutmeg
One of the most useful of spices for both sweet and savoury…
- 2 tsp icing sugar, sifted
- 200g very low-fat fromage frais
- 2 tsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 fresh pineapple, cut into 8 long wedges, skin and core removed
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
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