To vary the dish, add a few fennel seeds, ground black pepper, red chile flakes, or chopped fresh tarragon to the syrup.
1 pineapple, peeled, eyes removed, quartered lengthwise, core removed
Honey and Lemon Syrup
Makes about 1 1/2 cups
1 cup honey
1/3 cup lemon juice
Slice pineapple quarters crosswise into 1/4-inch pieces. Place them in a bowl and set aside. Bring the honey and lemon juice to a boil. Pour the mixture over the fruit, toss it well, and let the fruit steep until the marinade has cooled to room temperature. Cover the dish and marinate the fruit in the refrigerator for between 2 and 4 hours, tossing a couple of times. Serve in bowls with the syrup. Top with whipped cream if you like. Sprinkle with the lemon sugar.