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Champignon Cremieur with caramelised pineapple

Recipe for 4 Portions:

1 Champignon Cremieur (At room temperature)
Fresh pineapple (or tinned)
Caster sugar
A pinch of cinnamon an cloves
4 tbsp pine nuts


Peel the pineapple and cut into bite sized chunks. Caramelise approx. 1 tbsp caster sugar in a pan over a medium heat (melt until light brown and liquid). Add the pineapple chunks and fry on both sides for approx. 2 minutes (the pineapple should still have some bite. If the mixture appears too dry, add some pineapple juice). Season with cinnamon and cloves. Roast the pine nuts without oil in a non-stick pan.

Place the warm pineapple on a plate and lay the Champignon Cremieur in segments on top


Fried figs (cut in thick slices).

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