(Serves 2)

For the carpaccio

1 fresh pineapple
Sheep ricotta or local ricotta

For the stock syrup

½ litre sparkling water
25 ml kirsch liqueur
300 g sugar
½ fresh chilli
Sprig of rosemary
2 star anise
5 juniper berries
1 orange, halved
1 cinnamon stick
3 cloves

Place all the stock syrup ingredients in a pot and simmer for 15 minutes. Then take off the heat and leave to cool.

While the syrup is simmering, clean and slice the pineapple in thin circles – should this not be practical, you can cut in half and slice accordingly. Put the stock syrup in the fridge. Once it is cold, place the pineapple in the syrup and refrigerate overnight.

When ready to serve, lay down the carpaccio neatly on a plate and serve with sheep ricotta and sprinkle with pomegranate kernels. If you are using local ricotta, drizzle it with Sicilian honey, icing sugar and a squeeze of orange juice.