- I pineapple
- 75cl bottle gold Barbados rum
- Peel, core and cut the pineapple into chunks and place in a large container.
- Pour in rum, covering the pineapple.
- Store in a cool, dark place, stirring and tasting once a day for about 2 weeks.
- Strain through a fine sieve and then a coffee filter to remove fruit, decant into small bottles and present to your delighted friends.