This picture is for Sam at Becks & Posh. We've been chatting about pineapple and ham (er, well, gammon), a dreaded dish her mum used to serve, which was so salty, Sam dubbed it Salt Lumps.
Of course, the pineapple was canned. Which brings to mind pineapple upside-down cake, a dessert I'm fond of (in a remote, nostalgic way — no, really, none for me, thanks; well, maybe just one piece).
And it also brings to mind the cooking-gear catalog that came in the mail today, with this ingenious dish for correctly locating the ding-danged pineapples and cherries! As if we couldn't do it by ourselves without a sextant and a slide rule and maybe balls of string and some incantations.
No. We need a pineapple-ring—dented dish.
PS: Make it in a cast-iron skillet. Who cares where the pineapples end up? Odds are very high that they'll position themselves rather precisely, without indentations. And they'll get that proper caramelized color and flavor.