Alpine Peppered Pineapple With Wild Fruit Yoghurt Recipe

Ingredients

8 pineapple slices

butter for frying

1 teaspoon Alpine Pepper*

¼ jar Buderim ginger, lemon and lime marmalade

2 cups Greek style yoghurt

3 teaspoons Wild Rosella Confit*

¼ teaspoon Fruit Spice*

tuile, ginger snap, crostolli or other biscuit or wafer for a crispy garnish

sprig of mint, native or otherwise

(* Can be found at: www.dining-downunder.com/shop/ )

Preparation

In a pan, melt the butter and begin to sauté the pineapple slices season generously with Alpine pepper melt in the marmalade to finish meanwhile; mix the rosella extract and Fruit spice into the yoghurt; sweeten it if you wish with some honey or maple syrup

Styling

Use the picture as a guide or exercise your own creativity giving the dish some height and focus. You could also add toasted nuts or some of Dick Smith Foods’ Bushfood breakfast.