Recipe courtesy of Hello Magazine.
Serves : 4
Ingredients – Honey Syrup :
6 tblsp water
100g / 4oz caster sugar
2 tblsp honey
Ingredients – Fruit :
1 small pineapple, peeled and cored
1 punnet strawberries
4 scoops of sorbet (perhaps raspberry)
For the syrup, place the water, sugar and honey in a heavy pan and heat gently until the sugar dissolves. Boil rapidly until the syrup turns golden brown, remove from the heat and leave to cool a little. Drizzle over 4 serving plates.
To prepare the fruit, slice the pineapple as thinly as possible, using a food slicer – and slice the strawberries. Arrange on serving plates in a flower pattern and add a scoop of sorbet in the centre. Serve at once.