A quick and easy dish perfect as a dessert or for breakfast, each serving also gives you one of your 5 a day. We have chosen clear runny Orchard Honey for this recipe as it has a sweet slightly fruity floral flavour which complements the pineapple.
Fresh pineapple cut into chunks 350g tub
3 tablespoons of Ogilvy’s Raw Orchard Honey
1 lime freshly squeezed juice
6 tablespoons of thick set Greek Yoghurt
2 tablespoons of runny Raw British Orchard Honey
2 tablespoons of freshly chopped mint
Place 3 tablespoons of Orchard Honey in a frying pan with the juice of a lime, heat until bubbling and add the pineapple chunks. Turn down the heat and allow the pineapple to soften in the honey mixture, approx. 5 minutes. Remove from the heat and allow the pineapple to cool in the sauce.
Place the yoghurt, honey and mint in a bowl and mix well.
Divide the yoghurt mixture between 2 small glass bowls or glasses and chill in the fridge.
To serve top the yoghurt with the pineapple and pour over the sauce.
Add a sprig of mint to garnish.