Winter is tropical fruit season, reminding me of an amazing yet simple dessert I had at Inopia (iconic tapas bar from the brother of super-chef Ferran Adria) in Barcelona.  We use ¼ of a super ripe pineapple, sprinkle lime-sugar and pomegranate seeds, and drizzle cane syrup over the top.  At Inopia they use a cane syrup from the Canary Islands, we go a little more regional with Steen’s Cane Syrup from Abbeville, Louisiana.  It’s a delicious and refreshing way to end a meal.

Winter is tropical fruit season, reminding me of an amazing yet simple dessert I had at Inopia (iconic tapas bar from the brother of super-chef Ferran Adria) in Barcelona.  We use ¼ of a super ripe pineapple, sprinkle lime-sugar and pomegranate seeds, and drizzle cane syrup over the top.  At Inopia they use a cane syrup from the Canary Islands, we go a little more regional with Steen’s Cane Syrup from Abbeville, Louisiana.  It’s a delicious and refreshing way to end a meal.