Pineapple-Tequila Goat-Cheese Cake

• 1 large pineapple, peeled, cored and chopped
• 1 cup silver tequila
• 5 tablespoons unsalted butter, melted
• 1 1/2 cups ground almonds
• 5 tablespoons sugar
• 1 1/4 cups agave syrup
• 1 1/4 pounds soft plain goat cheese, like Montrachet
• Juice of 1/2 lime
• 3 eggs, separated

1. Finely chop pineapple in a food processor.
2. You should come away with about 4 cups.
3. Place in a saucepan, mix with tequila and set aside for 30 minutes.
4. Heat oven to 350 degrees.
5. Use a little of the butter to brush the bottom of a 9-inch springform pan.
6. Mix ground almonds with remaining butter and 2 tablespoons sugar, then press into bottom of pan.
7. Bake 15 minutes, until lightly tanned.
8. Set aside to cool.
9. Add 1/4 cup agave syrup to pineapple in saucepan, bring to a boil and simmer at a fast clip about 30 minutes, until fruit turns jamlike and most of the liquid is gone.
10. Set aside.
11. Beat or process goat cheese and remaining 1 cup agave syrup until well blended.
12. Add lime juice and egg yolks and beat or process until mixed.
13. Whip egg whites until softly peaked, dust with remaining 3 tablespoons sugar and beat until firm.
14. Fold into goat cheese mixture.
15. Spread pineapple over almond crust.
16. Top with goat cheese mixture.
17. Bake 35 to 40 minutes, until lightly browned and threatening to crack a bit around the edges.
18. Allow to cool to room temperature before removing sides of pan and serving.

pineapple, silver tequila, unsalted butter, ground almonds, sugar, syrup, goat cheese, lime, eggs

Taken from cooking.nytimes.com/recipes/1014932 (may not work)