1 pineapple, 200 cl of water
250 g muscovado sugar of the Philippines
1 ginger root
Peel and cut the pineapple into slices and place them in a large bowl. Add a pinch of salt. Press half the pineapple and put the juice into a saucepan and add the 250 g of apple with its peel.
Take a sprig of thyme and remove the leaves. On the chopping slice the ginger and add the grated zest of lime. Put everything into the juice and warm up along with 2/3 of the sugar over a low heat so the sugar will not stick. When the sugar has dissolved, add the pineapple and increase the heat a little.
Finally, the mixture will begin to thicken and at that point take a glass of water at room temperature and add it to the mixture with the chopped sage and a shot of calvados and stir again adding the remaining sugar.
Turn down the heat and let boil for 20-25 minutes, stirring from time to time. Once done filter the liquid through a tool typically used for mashing bolied tomatoes into a paste. Put the juice back on the heat until it reaches the desired consistency.
A final touch: chop the thyme leaves and add them with the lime and sage. A small variant; why not add some broken amaretti biscuits.