Pineapple and Nectarines with Rosemary

Ingredients

• 4 sprigs Rosemary
• 6 nectarines
• 1 pineapple
• 1 lemon
• 30g liquid honey (2 tbsp)

Instructions

1. 1.

   Wash the rosemary, shake off excess moisture and pluck the needles.

2. 2.

   Wash the nectarines, halve them and remove the pits. Cut the pineapple lengthwise in half, remove the green parts and slice into 1.5 cm thick rounds. Squeeze the lemon.

3. 3.

   Drizzle the cut surfaces of the fruits with lemon juice, arrange rosemary needles on top, and grill in a preheated grill pan, turning occasionally for about 8–10 minutes until golden brown, periodically brushing with honey.

4. 4.

   Arrange on six plates and serve.