Pineapple Pops with Chile and Lime

Pineapple Pops with Chile and Lime 1 pineapple, about 3 1/2 lbs. 3 to 4 T. sugar 2 T. freshly squeezed lime juice 1/4 t. cayenne pepper Pinch of salt With large sharp knife, cut top and bottom from pineapple. Stand the pineapple on a work surface and trim away the rind in strips. Cut pineapple lengthwise into quarters and trim away the core. Cut the flesh into chunks. Put the pineapple chunks in food processor and puree until smooth. Transfer to large bowl and whisk in 3 T. of the sugar and the lime juice, cayenne and salt. Taste mixture and add more sugar if needed. Pour mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week. To unmold pops, run hot water over outsides of molds for a few seconds, then gently pull sticks. Makes 6 to 8 pops. Pineapples vary a lot in sweetness. If you cut into one and find that it’s delicious, that’s a great time to make this pop. Cayenne is a hot red chile pepper. Its fiery heat lingers a little and cuts the sweetness of the pineapple.