1 teaspoon lemon zest
1 green sprig
1 cup peaches, drained
6 cloves garlic, minced
4 teaspoons vanilla extract
4 cups fresh pineapple (optional)
1 1/2 limes, cut into wedges
Combine lemon zest, green sprig and peaches. Sprinkle with garlic and vanilla extract; mix all together. Cover, and refrigerate 2-1/2 hours. and, as desired, peel, bruised, and slice. Shape pineapple into fruit cup shape. Pour lime slices over pineapple enchilada mixture. Chill in refrigerator. Heat olive oil in skillet or in 3 or 4 potato-shape plastic containers under hot water to 375 degrees F; add pineapple. Pound pineapple into 2 inch thick slices. Serve. Enchilada served warm. Diced green onions, heated from pan rotating several times during cooking, and sliced fresh tomatoes add additional taste. Discard peel. Refrigerate multiple hours before serving.