- 1 ripe pineapple
- 4 heaping tablespoons sugar
- 1 handful fresh mint
- Plain yogurt , to serve (optional)
Cut pineapple into quarters and remove the slightly less tasty core. Finely slice quarters lengthways, as thin as possible. Lay out flat in one or two layers on large plate. (Don't refrigerate.)
After dinner, take plate to table with a tub or bowl of yogurt. Put sugar in mortar and pestle and add mint leaves. "Bash the hell out of it" until you see the color of the sugar change.
If desired, drizzle the yogurt over the plate of pineapple, then sprinkle the mint sugar over the top.