Cardamom may not be so well known by many, but it is up there with saffron and vanilla. Cardamom gives an exotic savoury note to the pineapple. Serve with slices of pistachio nougat, or with yoghurt or ice cream.
This dessert from Kathy Paterson is designed to follow her roasted rolled pork loin and potato and fennel gratin with roasted shallots and sweet stem broccoli
Ingredients
| ¼ tsp | Cardamom seeds (Main) |
| 1 | Star anise |
| ½ cup | Water |
| 1 Tbsp | Sugar |
| 1 whole | Pineapple, skin removed (Main) |
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Directions
- Crush the cardamom seeds using a rolling pin or mortar and pestle and place in a small saucepan. Add the star anise, water and sugar. Bring slowly up to the boil to dissolve the sugar, then remove from the heat and set aside to infuse until cold.
- Cut the pineapple into chunks, removing any hard core as you cut and place in a serving bowl.
- Pour infused liquid over the pineapple. Cover and placein the fridge to chill and the flavours to mingle.
