2 tablespoons olive oil
1/3 teaspoon lemon zest
1 teaspoon paprika
1 large tomato, diced
10 whole cloves
3 anchovy fillets
1 1/4 cups white wine
1 (1 pound) loaf Swedish bread
1 cup pineapple with juice
In a medium saucepan over medium heat, heat 3 tablespoons of olive oil. Stir in lemon zest, paprika, tomato, and 10 cloves of garlic. Sprinkle with 10 lemon slices. Bring the mixture to a gradual boil and allow to boil for 5 minutes. Stirring quickly, return saucepan to a low temperature.
Stir in the wine, pineapple, and anchovy fillet. Reduce heat to low and cook 5 minutes on each side or until thick. Transfer saucepan back into boiling location with hands and cook 5 minutes more. Season with pineapple preserves and serve warmed.