Pour raspberries (with the syrup) and the honey into food processor or blender.
Puree until smooth. Pour the mixture into a strainer and place over small bowl.
Stir to press liquid into bowl. Stir in nutmeg. Discard seeds.
To grill pineapple, heat stove top grill pan over high heat. When a drop
of water sizzles, lightly brush both sides of the pineapple rings with canola
oil and place on the pan. Grill for 2 minutes per side or until warm with light
For each serving, spread dessert plate with 3 tablespoons (45 mL) raspberry
puree. Top with 2 pineapple rings and, while the pineapple is very warm, sprinkle
each serving with 1 teaspoons (5 mL) brown sugar.
Yield: 4 servings
Nutritional Analysis Per Serving Calories 220 Fat 2.5 g Saturated Fat 0 g Cholesterol 0 mg Sodium 20 mg Carbohydrates 52 g Fibre 4 g Protein 1 g