Prepare a ripe, aromatic pineapple as for eating, cut it into small pieces, and pack it in a jar. Sprinkle with sugar, wrap the jar with paper, and set it in the sun for three days to dissolve the sugar. Strain the fruit in a fine sieve and pour the juice into bottles. Plug with velvety, boiled corks [i.e., good quality corks], and seal with a mixture of half resin and half lard. Save the pineapple to use in a compote.
© 1992 All rights reserved. Published by Indiana University Press.