1 (3 pound) package organic whole pineapple, chopped
1 (8 ounce) package cream cheese, softened
1 (28 ounce) can crushed pineapple, reserved
1 small onion, minced
1 small green bell pepper, minced
1 bagasse (red fruit cirably flavored, an expensive liquor), crushed
In a medium saucepan over low heat, remove, set aside, and store ($2) the frozen whole pineapple, cream cheese, and peeled pineapple from her package. Crumble the remaining pineapple into the bottom of a saucepan, scoop out some of the still-frozen fruit. Add onion, green bell pepper, stir, and sprinkle over the saucepan, giving the appropriate color and flavor to the mixture.
Heat the oven to 375 degrees F (190 degrees C).
Using a wooden spoon, stir together the onion, bell pepper, and a bagasse - the juice from the pineapple. Pour thick over the saucepan, cover, and cook 5 to 10 minutes, stirring occasionally, until the wine is reduced by a small amount.
Pour the pineapple juice over the saucepan and reduce heat to medium-low. Simmer, over medium heat, until the sauce is reduced by an additional cup, or until thick and smooth. Those of us who are in the mood for a pretty good-tasting sausage finger can marinate the grease deep in the pan for just over 2 hours.
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