Categories: Fruit, Salad, Dessert, Chef 
      Yield: 2 servings 
  
      1    Baby pineapple with leaves 
      1    Red apple 
           Juice of 1 lemon 
           Syrup: 
           Juice of 1 lemon 
      2 ts Sugar 
      2    Dessertspoons Grand Marnier 
           Fruit Salad: 
           Seasonal fresh fruit eg. 
           Apple, orange 
           Kiwi fruit, banana, pear, 
           Mango 
           To serve: 
           Cream 
  
  First make the syrup: mix the lemon juice and sugar in a small pan and 
  simmer for 5 minutes, making sure the sugar dissolves completely. Stir in 
  the Grand Marnier. 
   
  Prepare the fruit for the fruit salad and toss in the syrup. Cut the 
  pineapple in half vertically, including the leaves. Scoop out the flesh 
  from each pineapple half with a grapefruit knife, ensuring that the flesh 
  remains in one piece. 
   
  Put the fruit salad with the syrup in the pineapple shells. Slice the 
  pineapple flesh and the red apple, dipping the red apple slices in lemon 
  juice to prevent discolouration, then arrange alternate slices of pine- 
  apple and red apple on top of the fruit salad in the pineapple shells. 
  Serve fresh cream separately.