frying pan Grilled pineapple with mint yogurt ice-cream

Glaze:

• Add the sugar to a pan and melt until golden yellow.  
  
• Mix with the pineapple juice and cook until it has a thick consistency.

Pineapple

• Quarter the pineapple from top to bottom, remove the stalk and the skin. Cut into five beautiful rectangles. Coat these with the glaze and freeze in the freezer.

Ice cream:

• Finely chop the mint leaves - retain some leaves for decoration.
  
• Mix the yogurt with the cream. Then add all the other ingredients.
  
• Add the mixture to the ice-cream maker and stir into ice-cream. It can then be frozen again in the freezer until firm.
  
• Scoop out into balls and freeze them again.

For serving:

• Add the pineapple rectangles to a grill pan and after about three minutes turn them 90 degrees and then grill for a further three minutes.
  
• Arrange the grilled pineapple on the plate.
  
• Place the ice cream on a plate and rub the palm sugar with a grater on the plate.
  
• Decorate the whole dish with the mint leaves.