This recipe is pretty simple to make, but it takes a little time to dry the pineapple. I show the butter in the picture served with toasted bagels, but you can use this butter for a number of dishes. You can put it on your pancakes with some toasted pecans or use it to baste your whole roasted chicken. Use your creativity. Ingredients 12 ounces fresh, cored pineapple, cut 3/8-inch thick and dried 8 ounces soft, unsalted butter (I use Plugrá) 1 teaspoon lemon zest 1/4 teaspoon cinnamon 2 tablespoons 10x confectioners’ sugar 1/4 teaspoon salt Using a mixing bowl and paddle, combine all of the ingredients until well mixed. Note: I used pineapple leaves as the garnish. I boiled them for about 10 seconds and put them right in ice water to cool. This will make them a bright green color. Enjoy. Spray a baking rack with nonstick cooking spray. Place the pineapple on the baking rack so that the slices do not touch. Place in a 250-degree preheated convection oven. If you do not have a convection oven, turn your conventional oven up 50 degrees for each temperature. Bake 30 minutes. Turn the oven to 300 degrees. Bake 30 minutes. Turn the oven to 350 degrees. Bake 45 minutes. By this time, your pineapple will weigh about 4.5 to 5 ounces. The edges of the pineapple will get a little brown. Chill the pineapple. Puree the pineapple.

Procedure to dry pineapple