Shortbread
Make these moreish shortbread biscuits using just three ingredients. They're wonderfully crumbly and go perfectly with a cup of tea for a mid-morning treat
Griddled pineapple with toasted honey & ginger cream
Serves 4
Easy
Prep:
Cook:
Griddle the pineapple for this dessert on the barbecue if you’re hosting outdoors. Serve with our honey & ginger cream for the perfect end to a summer menu
Skip to ingredients
- 1 large pineapplepeeled and cut into wedges
- 50g demerara sugar
- large handful of mint(around 50 leaves), roughly chopped, plus extra leaves to garnish
- 3 tbsp honey
- 20g gingerfinely grated
- 125g double cream
Nutrition: Per serving
- kcal363
- fat17g
- saturates10g
- carbs48g
- sugars4g
- fibre4g
- protein2g
- salt0.04g
Method
step 1
Heat a griddle pan on a medium heat and add the pineapple wedges, turning regularly, until juicy with char lines, around 5-6 mins on each side. Or do this on the barbecue.
step 2
While the pineapple cooks, put the sugar and chopped mint in a bowl and lightly bash using the end of a rolling pin until combined. Tip onto a plate.
step 3
Pour the honey into a small saucepan and put on a medium heat. Allow to melt gently, then stir in the ginger. Stirring all the while, cook for another 2-3 mins until darkened slightly, then pour into a large heatproof bowl and allow to cool for a few minutes.
step 4
Pour the cream onto the cooled honey and whip to soft peaks. Keep chilled until you’re ready to serve.
step 5
Once the pineapple is cooked, use tongs to dunk it straight into the sugar and mint. Transfer to serving plates or a platter and top with the cream. Garnish with the extra mint leaves.
