FRESH PINEAPPLE WITH WARM SPICE-INFUSED HONEY

Serves: 8

■ 1/2 cup (125 ml) mild honey

■ 2 strips lime peel, white pith removed

■ 3 tbsp (45 ml) fresh lime juice

■ 3 to 4 fresh thyme sprigs, plus 2 tsp (10 ml) fresh thyme leaves, for garnish

■ 6 whole allspice berries

■ 4 slices fresh habanero peppers or 6 thin slices jalapeno chili peppers

■ 2 1/2 lb (1.1 kg) pineapple

■ Flaky sea salt, such as Maldon

1. In a small saucepan over medium-low heat, combine the honey, lime peel and juice, thyme sprigs, allspice and sliced peppers and, stirring occasionally, bring to a gentle boil. Remove from the heat and steep for 10 minutes. Using a slotted spoon, discard the seasonings from the honey.

2. Trim the top and bottom from the pineapple and cut away the peel. Quarter the pineapple lengthwise and remove the core from each quarter. Using a mandoline or a very sharp knife, slice the pineapple very thinly.

3. When ready to serve, warm the honey over medium-low heat if necessary. Evenly divide the sliced pineapple among the serving plates and drizzle each serving with about 1 tbsp (15 ml) infused honey. Garnish with

1/4 tsp (1 ml) thyme leaves and season lightly with salt and serve.

Note: The infused honey may be made up to 2 weeks ahead and kept in an airtight container in the refrigerator. Warm over medium-low heat before serving. The pineapple may be sliced up to 1 day ahead and kept in an airtight container in the refrigerator; bring the pineapple to room temperature before serving.