Pineapple Infused with Fennel & Star Anise
   1 x 650g pineapple, sliced into 40 batons
   1 handful fresh fennel fronds
   5 star anise seeds

   To make the pineapple batons: Slice off both ends of the pineapple and cut off the skin. Cut into 40 5 x 1.2cm batons. Refrigerate.
Dine Pic
Photograph by Maribel Ruiz de Erenchun.
   Wash the fennel thoroughly in cold water. Put the fennel and star anise in a container.
   Place the pineapple batons over the fennel and star anise, leaving space between them so that they will be completely infused with the aroma. Then cover the pineapple with another layer of fennel and star anise.
   Cover the container with an airtight lid and refrigerate for seven hours.
   Just before serving, open the container and separate the pineapple batons.
   Take some fennel sprigs from the container and fill 10 black bowls. Arrange 4 pineapple batons in each bowl so that they nestle among the fennel and do not touch one another.
   Finish by placing three star anise seeds between the fennel and the pineapple.
   Serve on a slate accompanied by silver tweezers.
   Note: There is another version of this dish using peach instead of pineapple and fresh lavender instead of fresh fennel.

Recipe from: A Day at elBulli by Ferran Adrià, Albert Adrià, Juli Soler (Phaidon Press, $75).
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