Fresh Pineapple Compote

Ingredients

• 2 small pineapples
• 1 can lychees in syrup
• pistachio or peanuts, to decorate

Cut each pineapple lengthways into half, try to save the 'crown' at the top. Cut out the hard central cores and discard. Carefully work the knife underneath the pineapple flesh, to release it completely from the skin. Cut the flesh into bite sized cubes. Wrap the pineapple shells in cling film and set aside. Put the pineapples cubes in the bowl. Drain the lychees, pouring the syrup into a saucepan. Add the lychees to the pineapple and fold gently to mix. Boil the lychee syrup until reduced by half, then leave to cool. Cover the bowl with cling film and chill overnight, with the pineapple shells. To serve pour over the syrup and decorate with pistachio or peanuts. Serve chilled.