Photo by Tom McCorkle and food styling by Lisa Cherkasky; for The Washington Post
Turn thinly sliced fresh pineapple into an elegant, healthy dessert with a drizzle of warm honey infused with Caribbean flavors — lime, thyme and allspice — along with just enough chile for a seductive tingle. A finishing sprinkle of salt brings it together.
Make Ahead: The infused honey may be made up to 2 weeks ahead and kept in an airtight container in the refrigerator. Warm over medium-low heat before serving. The pineapple may be sliced up to 1 day ahead and kept in an airtight container in the refrigerator; bring the pineapple to room temperature before serving.
I
ngredients
1/2 cup mild honey
2 strips lime peel, white pith removed
3 tablespoons fresh lime juice
3 to 4 fresh thyme sprigs, plus 2 teaspoons fresh thyme leaves, for garnish
6 whole allspice berries
4 slices fresh habanero peppers or 6 thin slices jalapeño chile peppers
One (2 1/2 pounds) pineapple
Flaky sea salt, such as Maldon
Directions
In a small saucepan over medium-low heat, combine the honey, lime peel and juice, thyme sprigs, allspice and sliced pepper and, stirring occasionally, bring to a gentle boil. Remove from the heat and steep for 10 minutes. Using a slotted spoon, discard the seasonings from the honey.
Trim the top and bottom from the pineapple and cut away the peel. Quarter the pineapple lengthwise and remove the core from each quarter. Using a mandoline or a very sharp knife, slice the pineapple very thinly.
When ready to serve, warm the honey over medium-low heat, if necessary. Evenly divide the sliced pineapple among the serving plates and drizzle each serving with about 1 tablespoon infused honey. Garnish with 1/4 teaspoon thyme leaves and season lightly with salt and serve.
Makes 8 servings
Per serving: Calories 110; Total Fat 0g; (Sat Fat 0g); Protein 0g; Carb 28g; Fiber 0g; Cholesterol 0mg; Sodium 40mg; Total Sugar 24g
