1. Trim top and bottom from pineapple; set pineapple upright
on a work surface, and
slice off skin with a sharp knife. Halve pineapple lengthwise, then cut each half
lengthwise in half. Slice off tough woody core on each pineapple quadrant with a sharp
paring knife, and discard. Cut each quadrant crosswise into 1/2-inch pieces.
2. In a 10-inch skillet over medium heat, bring sugar,
salt and 1 cup water to a simmer,
covered, stirring once or twice to dissolve. Add pineapple, ginger, cranberries and pecans.
Poach, stirring frequently to coat fruit with syrup, until pineapple is just tender, about
3. Remove skillet from heat and pour fruit and nuts into
a strainer set over a large
shallow bowl. Drain well. Return pineapple syrup to skillet and simmer over medium
heat, until syrup is thick and has reduced to 1/3 cup, about 5 minutes. When pineapple
mixture is completely cooled, pour reduced syrup over it, cover with plastic wrap, and
refrigerate until ready to serve.
4. To serve, spoon whipped cream over gingerbread slices and top with pineapple mixture.