Double Cream Chilli & Pineapple Compote

Name: Double Cream Chilli & Pineapple Compote
Yield: 4 servings
Ingredients: 150 g Castello® Double cream chilli; 350 g peeled pineapples cored and diced; 1 tsp freshly chopped chillies; beans from ½ vanilla pods; 350 g sugar; 50 g peeled fresh pineapples; 6 small round slices of pumpernickel

4 servings

Our recipe for Castello® Double Cream Chilli and Pineapple Compote on pumpernickel bread is the perfect midsummer snack. Laced with gentle sparks of red chilli, soft white cheese enjoys the company of homemade pineapple syrup with fresh chilli and vanilla. For this recipe, if you can't find pumpernickel bread, feel free to substitute with your favourite fruit loaf or sweet bread.

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Ingredients

150 g Castello® Double cream chilli

Pineapple compote:

350 g peeled pineapples cored and diced
1 tsp freshly chopped chillies
beans from ½ vanilla pods
350 g sugar

Garnish:

50 g peeled fresh pineapples
6 small round slices of pumpernickel

Preparation

Preparation

1. Add diced pineapple, chilli, vanilla beans and sugar into a saucepan.

2. Boil the mixture, uncovered, for about 30 minutes. Mash the pineapple pieces with a fork during cooking. Let it cool in the fridge until it thickens.

3. Cut the rest of the fresh pineapple into thin slices.

5. Cut the cheese into appropriate serving pieces and arrange it on a large serving plate with slices of fresh pineapple and pumpernickel bread. Drizzle over the pineapple compote. Enjoy!