Alpine Peppered Pineapple With Wild Fruit Yoghurt
By: Vic Cherikoff
Published: Sunday, August 29, 2010 - 10:43pm

Ingredients




8 pineapple slices
butter for frying
1 teaspoon Alpine Pepper*
1/4 jar Buderim ginger, lemon and lime marmalade
2 cups Greek style yoghurt
3 teaspoons Wild Rosella Confit*
1/4 teaspoon Fruit Spice*
tuile, ginger snap, crostolli or other biscuit or wafer 
sprig of mint, native or otherwise
(* Can be found at: www.dining-downunder.com/shop/)

Preparation

1 In a pan, melt the butter and begin to sauté the pineapple slices. 2 Season the pineapple slices generously with Alpine pepper. 3 Melt in the marmalade to finish. 4 Mix the rosella extract and Fruit spice into the yoghurt; sweeten it if you wish with some honey or maple syrup.