Yields4 Servings
 2 tbsp finely chopped lemon grass
 2 lemon grass stalks, halved lengthways
 350 g caster sugar
 2 tsp chopped fresh mint leaves
 2 small pineapples or 1 large one – 1.25kg in all
 1 tbsp sunflower oil
 4 tbsp pomegranate seeds

Place all of the lemon grass, 250g of the caster sugar and the chopped mint leaves in a non-stick deep frying pan; pour over 150ml water, place over a medium heat and bring to the boil


Reduce the heat and simmer for 10-15 minutes until thickened; strain into a bowl, reserving the halved lemon grass stalks, set aside


Peel and core the pineapples, then cut into 1cm thick slices; sprinkle the slices with the remaining sugar


Brush a large frying pan with the oil and place over a medium heat; working in batches, cook the sugared pineapple slices for 4-5 minutes, on each side, until lightly caramelized


Transfer the pineapple slices to a flat serving dish and sprinkle over the pomegranate seeds; pour the lemon grass syrup over the fruit and garnish with the reserved stalks.

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