Pineapple sauce
Try with jellied milk, or panna cotta – or, equally good, with poached fish.
Ingredients
- 300 g fresh pineapple, prepared and chopped
- 150 ml apple juice
- 1 tbsp lemon juice
- 2 tbsp corn flour
- 3 tbsp coconut liqueur (or white rum)
Method
- Mix pineapple pieces, apple juice and lemon juice. Blend to a smooth puree, pass through a fine-meshed sieve, transfer to a saucepan and cook over moderate heat for a few minutes. Mix corn flour and liqueur (or rum), slowly add to the pineapple puree, while stirring. Bring back to the boil while stirring. Cook for another minute until slightly thickened, remove from heat. Serve lukewarm or cold.