3/4 cup chopped onion
1 cup chopped celery
3 tablespoons olive oil
2 tablespoons heavy cream
2 tablespoons minced fresh ginger root ginger root
2 cloves peeled garlic, minced
1 (30 ounce) can crushed pineapple, drained
1/2 cup chopped fresh pineapple
1/4 cup fresh ginger
3 tablespoons lime juice
1 teaspoon lemon zest
3 cups crushed pineapple
Place the onion, celery, olive oil, and heavy cream in a large saucepan.
Swirl vegetable mixture in a large bowl. Stir in ginger, garlic, grapes, clarified butter, pelom and lemon zest. Fold in pineapple. Pour into greased 9-inch cake plates.
Bake in preheated oven for 50 to 60 minutes, or until golden. Cool, remove from pan, and refrigerate.