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Gather all the mise en place. In a large bowl, add pineapple quarters in Fustini’s Michigan Apple vinegar and soak for about an hour. Remove from bowl and place on a very hot grill to char all sides and get the flavor. Remove from heat and small dice. In a large sauté pan add butter and Fustini’s butter olive oil and begin to melt. Add brown sugar and pineapple and cook until sugar has melted. Add vinegar and mix thoroughly until sauce is well blended. Mix in cream and remove from heat.
In a large bowl, whip heavy cream until it reaches soft peak. Add other ingredients and carefully fold mixture together. Do not over mix otherwise you will lose air and your cream with sink. Reserve cold for service.
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