Pineapple Confit

If you live in Hawaii or Puerto Rico, you can buy a perfectly ripe, sweet pineapple, but most of us have to make do with ones that are underripe and lacking in sweetness. Several years ago, I experimented successfully with roasting pineapple before using it in a tarte tatin, this recipe takes the process a step further and adds some butter and sugar to enhance the pineapple’s flavour with excellent results.