\nFinding a dessert to follow a rich, spicy meal, such as a Beef Rendang or a Thai style curry, can be a little challenging. Just look in most Indian restaurants, whose offerings usually stretch to ice cream, ice cream or ice cream. Here is the very thing to save you from your stereotypical finish. We tried this following a Beef Rendang and it was a huge success – highly recommended!\n<\/p>\n
| serves:<\/td>\n | \n4 – 6\n<\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | \n15 mins\n<\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | \n15 mins\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\n\nPut the caster sugar in a pan with 100ml water. Heat slowly until the sugar dissolves, then add the chilli and boil until the liquid turns syrupy. Set aside to cool somewhat before adding the lime juice and zest.\n<\/p>\n \nTo serve, lay the pineapple slices on plates and drizzle this most delicious syrup over. Accept plaudits.\n<\/p>\n<\/div>\n |