Pineapple and Almond Salad
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
1 large ripe pineapple 60g/2 oz nib or split almonds 60 g/2 oz angelica
juice and rind of 1 lemon 60 g/2 oz preserving sugar 1 wine glass gin



1 Carefully cut off the skin of the pineapple with a sharp thin-spined knife. Cut the fruit into 1/8-inch slices and arrange overlapping in a row down the centre of a narrow dish.
2 Dice the angelica as small as possible (it will help here if you wash the angelica in hot water and then use a wetted knife). Mix the angelica with the almonds, sugar, lemon rind and juice.
3 With a teaspoon make a spine of this mixture down the centre of the pineapple. Pour the gin over, cover the dish with foil and put to chill.
4 Preserving sugar looks attractive for this dish, but is not essential.

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