Method
- Roughly chop the pineapple and place in a blender with the cornflour, juice, sugar and ground ginger
- Process to achieve your required consistency (smooth or with chunks) and bring to the boil over a medium hob, stirring continuously
- reduce to a simmer and continue to stir until it begins to thicken
- Transfer into serving dishes and allow to cool to room temperature before chilling for at least an hour
- Serve with fresh berries and mint if available
Cooking Temperature: Medium Hob
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Cooking Time: 20 Minutes
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Serves: 4
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Keeps For: 5 days
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Tips and Comments
- This tangy cross between jelly and jam is a light enough dessert on it's own but is especially nice with creamy soya yoghurt.
- Served with Tropical Jack Flaps, it turns a tea time snack into an indulgent desert!