1 pineapple (approx. 1kg), ripe
1 slice of pineapple peel
2 ½ cups (625ml) alcohol
1 teaspoon vanilla essence
2 ½ cups (500g) sugar
2 ½ cups (625ml) water
Peel the pineapple with a sharp knife and cut the flesh into rings, discarding the central core.
Place inside a jar with a slice of the peel (this will give some colour to the preparation) and cover with alcohol.
Close the jar and set aside to macerate for 20 days in a cool, dry place.
After this period, strain and filter.
Make a light syrup boiling sugar and water for 5 minutes.
Cool completely and stir into the alcohol mixture.
Pour into a bottle.
Close it and set aside to rest for at least 10 days before consuming.