I was trying to think of the dessert equivalent of a Thanksgiving turkey or a standing rib roast, something that makes for an unusual and dramatic presentation at the table, where it gets carved and served. A pineapple has the size and appearance to make such a bold statement. I’ve poached it in liquid that is boldly spiced and the resulting broth is a riot of aroma. It infuses the pineapple and turns it a color that I call Lamborghini Yellow in honor of the world’s sexiest car. To serve, I place it on equally bright mango slices and flaming-red goji berries.
— Bill Yosses
• ON-DEMAND: Listen to Faith and Bill describe this recipe, as well as others from the book. •
Reprinted from The Sweet Spot by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Bill Yosses. Photo Copyright © Evan Sung.