Chokos with Pineapple
½ cup pineapple juice; 4 young chokos; 1 tblsp lemon juice;
1/3 cup sugar
Peel, quarter and remove cores from chokos. Cut chokos into 3mm
slices. Put in ovenproof dish, pour over pineapple juice and lemon juice,
sprinkle with sugar. Cover, cook in a mod. slow oven 1 hour or until chokos are
tender. Allow to cool, refrigerate until cold. Serve with yoghurt.
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