Orange Grits

1 small pineapple, 400g pulp 1 tbsp. tbsp. starch, to taste 2 tbsp. 1 trace pure ginger, powdered as an alternative 50 g g almond kernels, n, peeled, chopped oil, for for the foil.

1. squeeze one orange, peel the remaining oranges, fillet them. Collect the juice. Cut fillets in half diagonally. Peel the pineapple, remove the flesh, dice it. Stir the orange juice with approx. 80g sugar and the cornstarch, let it boil up, add the ginger, put in the fruit pieces, cool down. 3. melt the remaining sugar in a coated frying pan with 50g of whipped cream, mix in the almond kernels, allow to brown slightly. Place brittle mixture on an oiled piece of aluminum foil form, cool, crush with pasta walker. Whip remaining whipped cream until semi-stiff. Serve the grits with whipped cream and brittle.

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