Marquise a l’Ananas

• 2 small fresh pineapples
• sugar
• ½ pint pineapple juice
• ¼

Cut pineapples in half lengthwise, leaving on the green tops. With a fork, scrape the flesh and juice into a bowl, discarding the hard core and being careful not to break through the shell. Sprinkle the insides of the shells with a little sugar and chill in the refrigerator until ready to use.

Mash flesh of the two pineapples with a fork. Add pineapple juice, water, sugar and the grated