Revised 2013 May 01
1 slice fresh pineapple ( 1/2” is a nice thickness)
10 strawberries, halved or quartered
2 teaspoon agave nectar
1/4 cup thick yogurt (Balkan style)
toasted almond slices or slivers (optional but very nice)
Melt the butter in a small non stick skillet over medium heat.
When the butter has stopped bubbling add the pineapple and cook until it has nicely started to brown on one side. Turn the pineapple and add the berries.
When the pineapple has browned a bit on the second side remove it to the serving dish.
Add the syrup and lift the pan from the heat stirring all the while. The syrup will thicken very quickly.
Pour the berries over the pineapple and top with yogurt and almonds (if using)
If you want a thinner sauce (and more working time) then use a little more butter.
If you don't have thick yogurt you can make your own by putting regular yogurt into a bag made of cheesecloth and letting some of the water drain out.
If you increase the recipe then the berries will probably need to be done separately
If you're making a larger batch then increase the butter to 1 tablespoon for each slice of pineapple and increase the amount of syrup. You will need to remove the berries with a slotted spoon but then you can reduce the syrup to your taste
Social network sharing provided by