Battenberg Pineapple Slices

Tranches d’Ananas à la Battenberg


Take a nice ripe pineapple, remove all the outside peel and cores with a small knife, then cut it into halves and slices, and season them with ground ginger and syrup prepared; sprinkle over with chopped preserved ginger and finely-shredded blanched pistachio nuts; dish up en couronne, pour the remainder of the syrup round the dish, and serve for a sweet for dinner or for any cold collation.