Ragout of Chili Pineapple

First, remove the skin from the pineapple and cut into slices one to two centimeters thick, cut out the core and cut into pieces. Remove the peel from the orange, remove the peel from the ginger and cut each slice into small pieces. Lightly press the cardamom pods until smooth.

In a large frying pan, lightly caramelize the powdered sugar, add the pineapple with the spices, a sprinkle of orange zest and a slice of ginger and sauté a little in it. Extinguish with Prosecco and simmer for one or two minutes. In the meantime, turn the pieces repeatedly to the other side. At the end, melt in the butter and remove the spices.

Rinse and clean the strawberries and cut them into small pieces.

Strawberry cardamom ice cream: Roast the cardamom pods without fat and cool. Now grind them. Heat the water with the pressed capsules and infuse for ten minutes. Strain the cardamom and cool the water to lukewarm. Now mix with strawberry pulp and sugar and season with a little lemon juice. Freeze in the ice cream maker.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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