YIELD: ENOUGH TO DECORATE 1 (8-INCH) CHEESECAKE
1 fresh whole pineapple
¼ cup unsalted butter, room temperature
½ cup granulated sugar
1. Prepare the pineapple by trimming away its outer skin using a sharp paring knife. Turn the pineapple on its side and cut it lengthwise from top to bottom. Then, cut a second slit right next to the first cut, forming a long, skinny “V” shaped wedge. Once the “V” shaped wedge has been made, remove and discard the wedge. Repeat the process, in the end making 6 wedge cuts in the fruit. This creates a fringed effect on the edges of the pineapple. Do not core the pineapple.
2. In a sauté pan large enough to hold the whole pineapple over medium heat, combine the sugar and butter. Cook for 2 to 4 minutes, until caramelized to a light amber color.
3. Reduce the heat to very low and carefully place the pineapple in the caramel. Cook, turning frequently and basting the caramel syrup over the pineapple, for about 10 minutes, until the caramel has completely saturated the pineapple. Remove from the heat.
4. Remove the pineapple from the pan and set it aside on a plate to cool.
5. Cut the pineapple into ⅛-inch-wide slices and core each slice using a small, round cookie cutter. Set aside one whole round slice to use as the center piece of each cake and cut the remaining slices in half.
6. Place the pineapple half slices on the cake making an outside circle first, with the ruffled edge of the pineapple slices facing the sides of the pan. Continue placing the slices in concentric circles on the cake, creating a flower shape. Finish with the reserved whole slice of pineapple, creating the cake’s center.
