zest and juice 1 lime
2 tbsp golden syrup
2 pinches ground cinnamon
few gratings whole nutmeg
2 tsp icing sugar, sifted
200g lactose free cream
2 tsp lactose free butter
1 fresh pineapple, cut into 8 long wedges, skin and core removed
Mix the lime juice and half the lime zest with 1 tbsp syrup, a pinch of cinnamon and nutmeg.
Set this sauce aside. Stir the icing sugar and a pinch of cinnamon into the lactose free cream.
Heat the lactose free butter and remaining syrup in a non-stick frying pan until melted.
Add the pineapple and cook over a high heat for 8 mins, turning regularly until caramelised.
Pour in the spiced lime sauce and bubble for a few secs, tossing the pineapple to glaze in the sauce.
Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the lactose free cinnamon cream.
Recipe adapted from: Good Food