Pineapple filled with Blueberries

The fresh pineapple was this week on sale in one of our discounters. I was able to get one on Friday. Fresh blueberries are available all year round.

A light dessert after starter and main course is the right thing to offer. 

1 pineapple, 300 g blueberries

2 tbsp cassis syrup, 150 ml water

1 tsp potato starch in water

Cut the pineapple lengthwise and save the top. Cut the hard core out with a knife. Cut out the flesh and add to the pot with the blueberries.  Cook for 6 min or until the blueberries spring open. Add slurry  and thicken the sauce. Fill into the cut open pineapple.

Make some vanilla sauce if you like it.