1 pineapple, skin and core removed, cut into long wedges
1 tbsp raw palm sugar
1 tbsp kirsch/rum
mint leaves, shredded
dollop of yoghurt
On a hot pan, cook pineapple in safflower until golden brown. Sprinkle palm sugar over pineapple as it cooks. Drizzle kirsch/rum over pineapple as it sizzles. Cook until syrup looks thick.
Once cooked, remove pineapple and sprinkle with mint, cacao powder. Serve with yoghurt