Pineapple poached in maple syrup

 Len Evans’ Cookbook,1985 Australia

Serves 6-8

1 large pineapple; 2 ½ cups pure maple syrup; 2 cups plain yoghurt

Peel and core the pineapple. Cut the pineapple down the centre in half. Slice each half n 1.5cm slices. In a heavy saucepan bring the maple syrup to the boil. Add the sliced pineapple and remove from heat. Allow the pineapple and maple syrup to cool in the saucepan. Serve the pineapple with maple syrup at room temperature.

Serve the plain yoghurt on the side.

 Cartoon of Evans by his friend John Olsen