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Pinapple and Muscovado Creams
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This recipe uses Costa Rican Supersweet pineapples which are large, sweet and juicy - great for a Perfectly Balanced dessert. Make in advance and refrigerate so that the flavours have a chance to mingle and the muscovado sugar melts to a smooth, syrupy sauce.
Any leftover pineapple can be chopped into small pieces and folded into Greek yogurt with maple syrup or honey. Alternatively, slice, drizzle with kirsch or rum and a sprinkling of demerara sugar, and grill lightly. Serve with frozen yogurt.
The easiest way to remove the 'eyes' from the pineapple is to stand it on a chopping board and thinly slice the skin off. Then run the knife at an angle either side of the 'eyes' forming a channel.
Typical values per serving:
2.9% fat per serving
This recipe was first published in March 2002.