This must be made with very ripe pineapple.

Trim two-thirds from the leafy top of:

Cut the fruit into 8 lengthwise wedges. Cut off the core and place each part so that it resembles a boat (illustration above). Run a knife between the peel and flesh, leaving the flesh in 1 piece and in place, then cut the flesh crosswise into 5 or 6 slices, retaining the boat shape. If desired, serve each boat on an individual plate, with a small mound of:

Garnish each plate with: