- Servings: 12
- 3 cups sugar
- 3 whole star anise
- 1 vanilla bean, split and scraped
- 1 teaspoon whole white peppercorns
- 2 ripe pineapples, peeled, cored, and cut into 1-inch chunks
- Pinch of salt
In a large stockpot, combine sugar, 6 cups water, star anise, vanilla bean, and salt. Place over medium-high heat, and bring to a boil. Add pineapple, and return to a boil. Reduce to a simmer, and cook for 10 minutes. Remove from heat, and let stand until room temperature. Cover with plastic wrap, and refrigerate for at least 1 hour, and up to 3 days.