1 large ripe pineapple
1 cup heavy cream
6 tablespoons confectioners’ sugar
12 canned cherries in syrup, chopped
1/2 cup pine nuts, finely chopped

Keeping the leaves intact, cut a slice off the top of the pineapple and reserve. Scoop out the pulp, core it, and finely chop it. Whip the cream with the sugar until stiff. Gently fold in the chopped pineapple, cherries, and pine nuts, spoon back into pineapple shell, and refrigerate for two hours until the filling sets lightly. (If you refrigerate longer, the color of the cherries runs unattractively into the whipped cream.) Serves 8.

Note: This makes a very good filling to use between layers of a white cake. We like it best that way.