|Sugar||1 Cup (16 tbs)|
|Butter||1 Tablespoon (1 dessertspoon)|
|Water||1 Cup (16 tbs)|
|Cooked short crust pastry case/Biscuit pastry case||9 Inch|
Bring sugar and water to boiling point, add peeled and grated pineapple with juice.
Sim- mer until pineapple is tender — about 15 minutes.
Stir in cornflour, blended smoothly with a little extra water, and simmer for 3 minutes.
Add granadilla pulp, butter and mix well.
Fill pastry case with mixture and cool.
Serve with cream or ice cream.