The best dessert is often the simplest. Here we use a combination of flavors to gently infuse pineapple. Star anise, vanilla, cinnamon and honey turn pineapple slices into something more. Pineapple is good for treating inflammation and aids in digestion. This makes it ideal to have after a rich meal. Traditionally, pineapple was served in the winter months, but nowadays it's year round.
As you prepare this dish, save the rind to make fermented pineapple vinegar.
1 pineapple (preferably organic, fair trade and ripened to a nice golden color)
3 pieces star anise
1 2 inch piece of vanilla bean
1 cinnamon stick
1 tablespoon raw, local honey
Wash the pineapple and reserve the rind for vinegar or toss into compost pile. Slice the pineapple into 1/8" pieces and place in glass bowl with leakproof lid, Add spices and honey. Shake up and let marinate in the refrigerator for at least 4 hours. Serve plain or as an accompaniment to yogurt, ice cream, cookies of an unfrosted cake.
Using ingredients fully yields the best results. I learned to cook this way out of economic necessity and found it to be the most rewarding and nourishing way to approach food. It happenst to be the best for the planet too. These recipes are a tribute to my Italian grandfather who inspired the zero-waste philosophy by teaching me how to turn leftover polenta into lasagna.