Fried pineapple with marzipan cream

Name: Fried pineapple with marzipan cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 75 g Marzipan paste; 150 g Yoghurt; 125 g double cream; 4 TABLESPOONS Amaretto - 4 Tbsp Zucker; 3 TABLESPOONS sugared cranberries in juice (glass); 1 (approx. 750 g) medium-sized pineapple; 2-3 TABLESPOONS ground almonds without skin; 4 TABLESPOONS Butter; 2-3 TABLESPOONS Lemon juice; 1 TABLESPOON ﬂ sweet honey; 7-10 Tbsp Melissa

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

75 g Marzipan paste
150 g Yoghurt
125 g double cream
4 TABLESPOONS Amaretto - 4 Tbsp Zucker
3 TABLESPOONS sugared cranberries in juice (glass)
1 (approx. 750 g) medium-sized pineapple
2-3 TABLESPOONS ground almonds without skin
4 TABLESPOONS Butter
2-3 TABLESPOONS Lemon juice
1 TABLESPOON ﬂ sweet honey
7-10 Tbsp Melissa

Directions

1
Roughly grate the marzipan. Mix with yoghurt, double cream, 2 tablespoons Amaretto and 2 tablespoons sugar. Chill the cream.
2
Drain the cranberries. Clean, peel and cut the pineapple into approx. 8 slices. Remove hard stalk.
3
Roast the almonds in a large coated pan without fat until golden brown, take them out and let them cool down. Heat 2 tablespoons of butter in the pan. Fry pineapple slices in it for 2-3 minutes in two portions.
4
Sprinkle with 1 tablespoon of sugar and allow to caramelise slightly. Remove and arrange on plates with cranberries.
5
Deglaze the hot roast with lemon juice, the rest of the amaretto and honey. Dribble over the fruits and leave to infuse briefly. Sprinkle with almonds and decorate with balm. Serve with marzipan cream.