Spiced Pineapple Toast

• 400 ml semi-skimmed milk
• 200 g caster sugar
• 1/4 tsp saffron strands
• 1/2 tsp ground cardamom
• 6 slices bread, cut into triangles
• 40 g cashew nuts
• 40 g pistachio nuts
• 100 g tin pineapple rings, drained and cubed
• 1 litre oil, for deep frying

1. In a saucepan, heat the milk, sugar, saffron and cardamom. Simmer for 30 minutes over low heat, stirring occasionally.
2. Heat the oil in a deep frying pan, add the bread triangles in batches and fry until golden. Drain and keep warm. Toast the cashew and pistachio nuts in a dry frying pan. Remove from the heat, allow to cool slightly and chop roughly.
3. Pour a little sauce onto 4 serving plates, top with the toast, pineapple and chopped nuts. Serve with the remaining sauce.

milk, caster sugar, saffron strands, ground cardamom, bread, cashew nuts, pistachio nuts, pineapple, litre oil

Taken from recipes-plus.com/api/v2.0/recipes/16118 (may not work)