Pineapple carpaccio

It may be worth embarking on this diet just to eat this dessert. Understand that I don't really like pineapple, and you'll get just a glimmer of how fabulous it was.

You want to start with a nice ripe pineapple. The way to choose pineapple is to sniff the base. Once it starts smelling like pineapple, it is ripe, and the more pineappley, the riper.

Cut the top and base off, and then take off the peel as evenly as you can. Slice the pineapple as thinly as possible, about 1 to 2 millimetres. If you have a mandolin or electric slicer, that is ideal, otherwise just do your best with a really sharp knife and try not to cut your fingers off in the process.

Spread the slices out on a plate.

Now make the dressing. You need one part Kirsch to two parts fruit flavoured oil. I used Clementine. Lemon is more readily available and I think it will work. If you try it before I do, please post a comment and let me know.

Drizzle the dressing over the pineapple and leave it for at least half an hour to soak in. Just before serving, decorate with thick cream or yoghurt, and red berries.