The best weekend hosts know there's nothing sunnier on a cold winter day than preserves over warm toast or scones. Surprise them with this golden pineapple confit, speckled with spicy aleppo or smoky crystals of salt, a celebration of sweetness.
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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)
Gift Note: Spoon your pineapple confit over toast or scones, or into tart shells before baking and topping with vanilla ice cream.
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