pineapple

This poke is a riff on the particularly irresistible li hing–dusted pineapple, swapping out the li hing with the more widely available Japanese plum paste umeboshi, and adding a touch of heat with shichimi togarashi, a citrusy chili spice blend.

You can make upside-down cakes with all kinds of fruit, but you just can’t beat our take on the classic.

Having made this so many times with so many combinations, I can now say with confidence what Laurent told me when he first described the dish, “You’ll love it.”