Cooking Instructions
1.
Chop the top and bottom off your
pineapple (1)
and cut away the skin. Using a sharp knife – or a mandolin if you have one – slice the pineapple as thinly as possible into rounds. Arrange the slices onto a serving platter, or individual plates.
2.
In a small saucepan, add 100ml water and
M&S pure honey (65 g)
and bring to a simmer over a low heat, stirring until the honey is a little looser and more like a syrup. After a few minutes, remove from the heat and stir in your
red chillies (2)
. Set aside to cool. Once cool, stir through the
mint leaves (3 g)
and drizzle the minty hot honey over the pineapple. Leave that to infuse for a few hours (if you can), but for at least 30 minutes.
3.
When ready to serve, top your pineapple with the seeds from the
passion fruits (3)
, sprinkle over a little toasted
desiccated coconut (6 g)
and serve with a scoop of
M&S Collection coconut luxury ice cream (4 scoops)
. Garnish with fresh mint leaves.