Pineapple Chunks with Cream and Pomegranate Molasses

At last, I've found the ideal use for Pomegranate molasses! I cut up a whole pineapple with a breadknife. First it was topped and tailed, then the outer covering was cut away. I used an apple segmenter to cut out the centre and to divide the body of the pineapple into eight pieces.  The eight pieces were then cut into chunks with the breadknife,  two at a time.

The pineapple chunks were soused in a little white wine and left to stand for twenty minutes, stirring occasionally. Then the chunks were placed in a serving bowl, single cream was added, plus a dash of pomegranate molasses.

The flavours complement each other beautifully, and the result is completely delicious!

Pineapple Chunks with Cream and Pomegranate Molasses