Pineapple fritters with five spice toffee dipping sauce
by Sarah Trivuncic
Return to Recipe
Print
Ingredients
Dairy
102g of butter
Store Cupboard
50g of Demerara sugar
2 tbsp of coconut cream, from the top of a can of coconut milk
1 pinch of black pepper
8 tinned pineapple rings, drained and cut into half moons
50g of plain flour
1 pinch of salt
1 tsp icing sugar, sifted
1 large egg white
Spices & Dried Herbs
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground star anise
1/4 tsp ground cloves
Beverages
4 tbsp of water, lukewarm