Pineapple Golden Mole

Note from Cheri: This recipe was given to us by Chef Jesse Perez of Francesca's at Sunset, the signature restaurant at Westin's La Cantera Resort in San Antonio, Texas. Jesse is one of the most talented young chefs we've discovered lately (2005), and his influence, under the tutelage of Super Chef Mark Miller, has turned Francesca's at Sunset into one of San Antonio's finest restaurants. Click here to read more about this fabulous restaurant, and for more of Chef Jesse Perez's wonderful recipes.

Jesse serves this unique mole sauce with one of his signature desserts -- Canela Vanilla panna Cotta (click for recipe).

2 cups chicken stock 3 ounces dried pineapple 1/2 yellow tomato, cored and chopped 1/4 cup sherry vinegar 1 canela (or cinnamon) stick 1 1/2 tablespoons golden raisins 1/4 teaspoon toasted cumin, ground 1/2 teaspoon red chile powder 1/2 small yellow onion, chopped 2 garlic cloves, chopped 1 serrano chile, minced 1 ancho chile, seeded 2 1/2 tablespoons sliced almonds 2 tablespoons sesame seeds, toasted 1 corn tortilla pinch of cloves pinch of nutmeg 1/8 teaspoon allspice 1 tablespoon white chocolate, chopped

Makes About 2 1/2 Cups Combine the stock, dried pineapple, tomato, pineapple, sherry, cinnamon, raisins, cumin, and chile powder and bring to a boil. Turn down the heat and simmer for 10 minutes. Meanwhile, combine the onion, garlic, Serrano, ancho, almonds, sesame seeds, and tortilla on a baking sheet and toast in the oven for about 10 minutes. Remove and add to the saucepan. Add the spices and white chocolate and transfer to a blender.