Alpine Peppered Pineapple With Wild Fruit Yoghurt

• 8 pineapple slices
• butter for frying
• 1 teaspoon Alpine Pepper*
• 1/4 jar Buderim ginger, lemon and lime marmalade
• 2 cups Greek style yoghurt
• 3 teaspoons Wild Rosella Confit*
• 1/4 teaspoon Fruit Spice*
• tuile, ginger snap, crostolli or other biscuit or wafer for a crispy garnish
• sprig of mint, native or otherwise
• (* Can be found at: www.dining-downunder.com/shop/ )

1. In a pan, melt the butter and begin to saute the pineapple slices
2. season generously with Alpine pepper melt in the marmalade to finish meanwhile; mix the rosella extract and Fruit spice into the yoghurt; sweeten it if you wish with some honey or maple syrup
3. Styling
4. Use the picture as a guide or exercise your own creativity giving the dish some height and focus. You could also add toasted nuts or some of Dick Smith Foods' Bushfood breakfast.

pineapple, butter, alpine pepper, ubc, yoghurt, rosella, ubc, tuile, mint

Taken from www.epicurious.com/recipes/member/views/alpine-peppered-pineapple-with-wild-fruit-yoghurt-50096121 (may not work)