Served with Yoghurt for Breakfast, eaten fresh by itself as a dessert
Judith’s Minted Pineapple
Ingredients
- ½ fresh pineapple peeled and chopped into small chunks
- 1 tbsp dry white wine
- 2 tbsp chopped mint(spearmint)
- 1 tbsp honey
- 1 tbsp fine sugar
Instructions
- Warm wine, honey and sugar very gently until honey is melted and sugar is dissolved
- cool
- Peel and chop the pineapple
- Mix mint with pineapple
- Add the wine mix
- Stir and toss thoroughly
- Chill before serving