Pineapple Gelée

Peel the pineapples and cut them into cubes

Measure, reserve, and set aside an equal portion of sugarcane

Make a syrup

For each 750g of sugarcane, use 1 liter of water

Cook the mixture over high heat until bubbles form on the surface

Add the pineapple and cook over medium heat for 20 minutes

Add nutmeg and cook for an additional 10 minutes

The pineapple should be transparent

Immediately store in sterilized and hermetically sealed containers

After being passed through puffs, toasts, and cakes, this gelée can be served with birds and cats.