Try this typically tropical fruit recipe as the perfect end to a meal, as colourful as it is tasty
Takes 25 minutes to make, plus chilling
1. Halve the passion fruit and scoop the pulp out into a sieve resting over a saucepan. Using the back of a spoon, rub the pulp through the sieve to extract as much juice as possible. Discard the seeds. Add the sugar and Malibu to the pan. Put over a medium heat and simmer for 3-5 minutes, until syrupy. Set aside to cool, or cover and chill overnight.
2. Sit a pineapple half cut-side down on a chopping board. Finely slice into semi-circles, then repeat with the other half. Arrange the pineapple slices in a circle on each serving plate. Very finely slice the chilli into long slivers, then scatter over the pineapple along with some mint. Sit the pomegranate halves cut-side down on a chopping board and hit them several times with a rolling pin to release the seeds. Scatter the seeds over the pineapple and drizzle with the Malibu syrup to serve.
Tip: If a lighter finish to dinner is to your liking, opt for this tropical winter dessert with pineapple, passion fruit, hot chilli and pomegranate seeds.
© delicious. magazine
0.3g fat (no saturated)
Contributed by delicious. magazine