Pineapple Confit with Aleppo Pepper, Smoked Sea Salt or Cloves
1. Trim the skin and any eyes off the pineapples. Cut into quarters and trim out the fibrous core. Slice into 1/4-inch-thick slices. (You should have about 4 pounds of trimmed fruit.) Using a peeler or a sharp knife, peel the zest off the lime in 4 or 5 thin strips. Trim away any white pith and set aside. Juice the limes.
2. Mix the pineapple, sugar, and lime juice together in a large, heavy pan. Bring just to a boil over medium-high heat, and then adjust the heat to maintain an even simmer. Cook until the sugar dissolves, the fruit is tender and golden, and the juices thicken to a light syrup, about 1 hour.
3. Cool slightly, and then stir in the lime peels. Customize your confit with a pinch of smoked sea salt, allepo pepper or a few whole cloves. Spoon into pint-size sterilized jars and seal. Refrigerate until ready to give. (Keeps up to 2 weeks in the fridge)
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