1 large pineapple
1/2 cup (50 g) 2 oz flaked almonds
grated zest 2 oranges
6 tbsp brandy
1 tbsp clear honey
low-fat natural (plain) yogurt or fromage frais, to serve
1/2 cup (50 g) 2 oz flaked almonds
grated zest 2 oranges
6 tbsp brandy
1 tbsp clear honey
low-fat natural (plain) yogurt or fromage frais, to serve
method
1. Using a sharp knife, cut both ends off the pineapple and remove the skin. Cut out each line of eyes. (The lines form gentle spirals around the pineapple). This is done by making two cuts at an angle, one on either side of the eyes to make a V-shaped groove and so remove the lines of eyes. The lines of peel which remain between the grooves are cut off. (Alternatively cut off the skin in thickish, vertical strips.)
2. Then cut the pineapple lengthways into quarters and cut out the core. Cut the pineapple quarters into pieces.
3. Preheat the oven to 190°C (375° F) Gas Mark 5.
4. Place the pineapple in an ovenproof dish with the flaked almonds and orange zest. Mix together the brandy and honey and pour over the pineapple. Cover and bake in the oven for 25-30 minutes. Serve hot with low-fat natural yogurt or fromage frais.
2. Then cut the pineapple lengthways into quarters and cut out the core. Cut the pineapple quarters into pieces.
3. Preheat the oven to 190°C (375° F) Gas Mark 5.
4. Place the pineapple in an ovenproof dish with the flaked almonds and orange zest. Mix together the brandy and honey and pour over the pineapple. Cover and bake in the oven for 25-30 minutes. Serve hot with low-fat natural yogurt or fromage frais.
serving amount
serves: 4
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