Roasted pineapple with almond pesto

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
5 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 75 g whole almonds (with skin)
  • 1/2 potty Lemon balm
  • 2-3 TABLESPOONS demerara sugar
  • 2 TABLESPOONS Rum
  • 1/2-1 TEASPOON Sambal Oelek
  • 2 TABLESPOONS Nut oil
  • 1/2 (approx. 500 g) Pineapple or 6 fresh pineapple slices (from the cup)
  • 1-2 TABLESPOONS Butter

Directions

  1. 1

    Roast the almonds in a pan without fat. Remove and chop roughly.

  2. 2

    Wash the lemon balm and shake dry. Pluck the leaves from the stalks and chop them. Mix with sugar, rum, Sambal Oelek and oil. Mix in almonds.

  3. 3

    Peel the pineapple and cut into 6 slices. Halve the slices and cut out the stalk.

  4. 4

    Heat butter in a pan (e.g. in a grill pan). Fry the pineapple for 2-3 minutes on each side. Arrange 3 pieces of pineapple with almond pesto on plates.

Categories & Tags

Dessert

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