The silver stand pictured below is an engineering marvel.  It was crafted of nearly pure, soft silver in India.  It dates to a time when pieces were crafted by hand especially in India in the 1860s.  
Close inspection reveals a nearly whimsical pattern of indigenous flora, fauna and animals.  These decorations were punched from underneath, giving them instant dimension and importance in the overall design. This was clearly crafted to revere the environment that inspired it.
Silver pieces like this from India are rare. You may have seen other pieces of my collection of Indian silver at the SC State Museum during their opulent Bollywood exhibit a few years back. I personally collect this silver as it represents a close relation between the silver smith/artist and the patron/owner which fascinates me. 
This stand was made in two pieces with a beautiful, old style, hand made silver bolt that holds the two pieces together.  What was once a bowl became the stand for a pineapple once it was attached to another larger bowl that would rest on top.
Examine the top edge’s delicate, exquisite cuts forming a monteith edge that closely copies the pineapple’s pattern.  
The interior is decorated with hand engraved flowers and vines, making this piece as beautiful when empty as when used.
The influence of owning, serving and displaying a rare, exotic pineapple was enjoyed in India. Welcoming guests with this iconic symbol was accepted worldwide as the standard of social position and wealth.
A simple treat this time of year would be pineapple sandwiches.  The recipe I am sharing today is a little different. These sandwiches were often served to family friends after church on Sundays. 
Lowcountry Pineapple Sandwich 
1 small container sour cream
1 package room temp cream cheese
1 small can crushed pineapple
Drain it and reserve the juice
1/2 cup crushed walnuts or pecans
1/2 tsp cinnamon
1/2 cup of dried, mined cranberries
1/4 tsp black pepper
Mix and chill in refrigerator
2 slender loaves fresh French bread
Slice loaves evenly in half. Remove a little of the bread inside, leaving crusts intact.    Fill interiors of both loaves with mixture. Wrap each loaf tightly in saran wrap and return to refrigerator another hour.
Remove and slice in 1/2 inch pieces with a serrated bread knife, carefully cutting all the way through for a neat appearance.
Arrange on a platter, Sprinkle lightly with the reserved pineapple juice. A small amount of juice will amplify the pineapple flavor and aroma. Serve within an hour.
Pineapple welcomes family and friends using the timeless Southern tradition of making special treats for those we love.