FOUR-HOUR PINEAPPLE

Add the broccoli-garlic mixture and the crisp bacon to the pasta and toss well. Adjust the seasoning and loosen the sauce as needed using one tablespoon at a time of the pasta cooking water. Divide among two plates and garnish with more cheese and black pepper as desired.

Ingredients

2 whole very ripe pineapples 

3 cups sugar
1 liter Torrontes wine (4 cups plus 3 tablespoons) 

2 cups quince marmalade or 2 10-oz. packages quince paste, thinly sliced 

2 cups mascarpone cheese

Instructions:

1. Step 1
   Heat a charcoal grill to medium heat, about 350°F. Peel the pineapples, leaving on their leafy crowns.
2. Step 2
   Combine the wine and sugar in a medium saucepan and set over medium high heat, stirring occasionally to dissolve the sugar.
3. Step 3
   Plunge the pineapples in the syrup, put them on the grill, and cover. Every half hour for 4 hours, plunge the pineapple back in the syrup and continue cooking, turning occasionally to evenly brown their exterior.
4. Step 4
   Slice and serve the pineapples with mascarpone and quince preserves.