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| Caramelised Pineapple with Yoghurt, Fresh Dates and Toasted Quinoa |
This recipe was inspired by a brunch dish from the menu at Sitka & Spruce café in Seattle. I'm not a fan of fresh pineapple, but when lightly caramelised and paired with crunchy nuts and quinoa it becomes an entirely different beast
Serves 4
Caramelised Pineapple with Yoghurt, Fresh Dates and Toasted Quinoa ingredients: 1/2 cup quince, red or black. 1/3 cup brown sugar. 1/2 cup orange juice. 1 tablespoon honey. 1 ripe pineapple, peeled, cored, cut lengthwise into 8 wedges
To assemble: 1 and 1/2 cups thick plain yoghurt. 1/2 cup roasted hazelnuts, coarsely chopped. 8 fresh dates, pitted and roughly chopped. fresh mint leaves
Caramelised Pineapple with Yoghurt recipe: Put the quinoa in a dry sauté pan over a medium-low heat and cook For 1-2 minutes, shaking the pan, until it pops and smells nutty. Immediately tip onto a plate and cool
Pineapple: Put the sugar, juice and honey in a saute pan large enough to hold the pineapple in a single layer. Bring to the boil, stirring to dissolve the sugar. Add the pineapple and cook over a medium high heat for 4 minutes each side until the pan juices have caramelised and the pineapple is tender but not falling apart. Set aside to cool
To assemble: Spoon the yoghurt onto plates and place two pieces of pineapple on top. Scatter over the dates, nuts and quinoa then drizzle with the syrup from cooking the pineapple. Garnish with mint leaves. By then, the Caramelised Pineapple with Yoghurt is ready
