Spiced Pineapple Toast - cooking recipe

Ingredients

400 ml semi-skimmed milk
200 g caster sugar
1/4 tsp saffron strands
1/2 tsp ground cardamom
6 slices bread, cut into triangles
40 g cashew nuts
40 g pistachio nuts
100 g tin pineapple rings, drained and cubed
1 litre oil, for deep frying

Preparation

In a saucepan, heat the milk, sugar, saffron and cardamom. Simmer for 30 minutes over low heat, stirring occasionally.
Heat the oil in a deep frying pan, add the bread triangles in batches and fry until golden. Drain and keep warm. Toast the cashew and pistachio nuts in a dry frying pan. Remove from the heat, allow to cool slightly and chop roughly.
Pour a little sauce onto 4 serving plates, top with the toast, pineapple and chopped nuts. Serve with the remaining sauce.