Spiced Pineapple Toast

1. 1

   In a saucepan, heat the milk, sugar, saffron and cardamom. Simmer for 30 minutes over low heat, stirring occasionally.

2. 2

   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.

3. 3

   Pour a little sauce onto 4 serving plates, top with the toast, pineapple and chopped nuts. Serve with the remaining sauce.

No additional tips available.