Goes wonderfully with grilled meat or roasted sausages.
Remove the skin from the pineapple, remove the hard stem, cut the flesh into cubes half a centimeter in size (or small). Peel the peaches – blanch (scald) them with boiling water – remove the pits and cut the flesh into small cubes. Mix with the tiny diced chilies (deseeded if desired), season with sugar, salt and pepper.
Tip: Stock up on a variety of high-quality spices – it pays off!
Related Recipes:
Baked Pineapple Curd CreamFor the baked pineapple curd cream, first grease ovenproof ramekins. Place the biscuits in the pineapple...
Sea Bass Stuffed with Hearts of Palm in Bell Pepper SauceFor Corvina rellena con palmito (Victoria perch stuffed with hearts of palm), first prepare the grilled...
Yogurt Pineapple CakeFor the yogurt pineapple cake, butter a square pan and dust with flour. Mix flour with baking powder and salt...
Original Halloween Pumpkin PieFor the short pastry, mix baking powder, cane sugar, flour and salt in a wide bowl. Add cold butter –...
Pork Patty SaladFor the meatballs, clean and rinse the young onions. Remove the peel from the ginger and garlic. Dice ginger...
Midnight Soup PotFor the midnight soup pot, peel and coarsely dice the potatoes. Clean the leek and cut into rings. Quarter the...
Summer Salad with Grilled VegetablesFor the summer salad with grilled vegetables, wash and slice the vegetables or cut the tomatoes in half. Salt...
Bread Casserole with Organic Goat Cheese and PeachesFor the bread casserole with organic goat cheese and peaches, cut sunflower bread into cubes. Cream soft...
Goose Breast Stuffed with Chestnuts and Glazed on Potato and Red Cabbage Ravioli and Spice SauceMix the chestnut puree, egg yolks and veal and season with gin and spices. Cut the skin of the goose breast...
Stuffed Pork Loin Roasted on the BoneLeibgericht of Johann Wolfgang von Goethe (1749 to 1832) O-title: Stuffed pork loin on the bone roasted with...