In every slice, a hint of the sun. Golden, nectar-like juices pocketed in luscious, fleshy chambers. Fibrous, sweet-tart layers that see eye-to-eye on the flavor quotient, disintegrating selflessly into the depths of dainty fritters, satiny souffles, and gloppy puddings. Not your best looking fruit, the pineapple, with that prickly, pine-coney skin and that mammoth, spiky plume sitting like an impenetrable cork right on top. But a fruit, or a conglomerate of many, as it were, which ranks so high in the hierarchy that it gets forgiven even the biting tingle it leaves on the tongue as one endeavors to pucker up and take in the sweetish, almost plummy essence. Being rather readily available year-round, the Ananus comosus requires no steam ships to be rolled off to the West Indies and cart it around, anymore. Whether one chances upon the greenish-yellow ball with its thorny crown settled comfortably in the piles of straw perched on a rattletrap cart at a wayside market back at home in India, or on a shiny and slick display rack at a Supermarket, the pineapple still has its appeal. Of course, for those rare times when you have to rustle up a quick dessert and have not a moment to spare for paring and cutting up an entire polypheme of a pine, you can trustingly turn to a tin of Dole’s. Whether you work it downside up or upside down, this fruit will stand by you without a stew. Taking a kink from typical preparations, we’re stirring up a Perky Pineapple duo, one sweet and the other spicy, but both pleasing all the same.
5 Slices canned pineapple
3 Teaspoon gelatin + 2-3 Tablespoons water
1 Cup pineapple juice
1 Cup water
¼ Cup sugar
½ Cup cream
Chop 4 slices of pineapple and reserve the last one for a garnish. Soak the gelatin in 2-3 tablespoons of warm water. Heat the juice, water and sugar in a small saucepan. Once the sugar gets dissolved, add the bloomed gelatin. Stir until completely dissolved. Cool in the fridge until partially set.
Churn the gelatin mixture with the cream in a blender for about 30 seconds. Fold in the chopped pineapple. Pour into ramekins and return to the fridge until completely set. Top with the remaining pineapple and serve.