60 ml/4 tbsp water
Finely grated rind and juice of 1 lemon or lime
Put the contents of the can of pineapple
in a saucepan and add the sugar, cherries, angelica and currants.
Blend the cornflour with the water and add to the pan with the lemon
or lime rind and juice. Bring to the boil and cook, stirring, for 2
minutes. Serve hot over ice cream.