INGREDIENTS: - 1/2 large (750g) pineapple, peeled, cored, cut into 3cm wedges - 1 large (470g) mango, peeled, thinly sliced - 1 tablespoon brown sugar - 700g plain greek-style yoghurt - 3/4 cup caster sugar - 2 whole cloves - 2 passionfruit, halved INSTRUCTIONS: Preheat oven to 220'c/200'c fan forced. Place pineapple and mango, in a single layer, in a 3cm-deep, 19cm x 30cm (base) baking tray. Sprinkle with brown sugar. Bake for 15 minutes or until lightly caramelised. Stir. Set aside to cool for 10 minutes. Top with yoghurt. Meanwhile, place caster sugar, cloves and 3/4 cup cold water in a saucepan over medium heat. Cook, stirring, for 3 - 4 minutes or until sugar has dissolved. Bring to the boil. Boil, without stirring, for 19 - 20 minutes or until light golden. Remove and discard cloves. Pour over yoghurt. Drizzle with passionfruit pulp. Serve. (Source: Australia's Super Food Ideas October 2010)
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