Chilli Pineapple and Lime Cream Dessert

Parmesan-Crumbed Lamb Cutlets


  • 25g butter
  • 1 fresh pineapple, peeled, cored and thickly sliced
  • 25g soft brown sugar
  • 1 long red chilli, deseeded and cut lengthways
  • 1 star anise

To serve:

  • 150ml (¼ pint) double cream, whipped
  • 1 lime, zest and juice


Heat the butter in a large AGA cast aluminium frying pan. Add the pineapple slices, sugar, chilli and star anise.

Gently fry the pineapple on the Simmering Plate for about 4 minutes on either side until lightly golden. Remove the pineapple from the pan to serving plates.

Discard the chillies and star anise and pour the juices over the pineapple.

Mix the cream with the juice of the lime and half the zest. Place the cream with the pineapple and decorate with the remaining lime zest.