Name: Totally tropical pineapple carpaccio with hot honey and mint
Total time: 3600 s
Yield: 4
Ingredients: 1 pineapple; 3 passion fruit; 1 tablespoon desiccated coconut; 2 red chilli; 3 tablespoon honey; 2 tablespoon mint leaves; 4 scoop coconut luxury ice cream

Step 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.

Step 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.

Step 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.

Totally tropical pineapple carpaccio with hot honey and mint

RECIPE

Ingredients

Method

Rate this recipe

Tags

More from Marks & Spencer

Super zesty margarita

Thai coconut squash soup

Thai-style pork lettuce cups

Chocolate hazelnut crème mini cheesecakes

Smoky summery seabass with an ‘nduja and caper sauce

Honey-roast peach and raspberry salad

Quick and easy chicken tikka filo pie

Sweet and sticky chilli chiken wings with blackened greens

Baked cod with grapefruit and cucumber salad

Black cherry brownies

Moroccan spiced chicken wraps

Colin-offee pie

Berry and honey Victoria sandwich cake

Quick and easy beef koftas

Italian meatball and mozzarella pasta bake

Spiced apple spritz