Seared pineapple with orange-macerated strawberries

Method

1. Remove the core of the pineapple if necessary. Put the pineapple in a saucepan with the stock syrup and cardamom pods. Place over a medium-low heat and poach gently for 2 hours.

2. Meanwhile, put half the strawberries in a food processor or liquidiser. Add the orange liqueur, lemon juice and icing sugar and blend until smooth. Transfer to a jug and stir in the orange zest.

3. Cut the rest of the strawberries into quarters and add them to the sauce. Cover and place in the fridge to chill, stirring the mixture regularly.

4. To serve, heat the butter in a large frying pan. Drain the pineapple slices and cook them on one side only until golden brown. Transfer to a serving dish.

5. Pile the strawberries into the centre of the pineapple slices and spoon the sauce around the outside before serving.

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Ingredients

4 slices fresh pineapple, about 2.5cm thick
600ml stock syrup
2 cardamom pods, crushed
280g Strawberries
splash orange liqueur
1/2 lemon, juice only
55g icing sugar
2 oranges, zest only
55g unsalted Butter

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