Active time: 5 min Start to finish: 50 min
Cooks' note:
• Syrup can be made 3 days ahead and chilled, covered. Reheat over low heat.
Recipe information
Yield
Makes about 1 1/3 cups
Ingredients
1/2 vanilla bean
1/4 cup strained fresh pineapple juice, squeezed with your hands from pineapple rind (reserved from topping for pecan waffles )
1 1/2 cups packed dark brown sugar
1 1/2 cups water
3 tablespoons unsalted butter
1/8 teaspoon salt
Preparation
Halve vanilla bean and scrape seeds into a 2-quart heavy saucepan, then add pod and remaining ingredients. Bring to a boil, stirring until sugar is dissolved, then boil until syrupy and reduced to about 1 1/3 cups, about 20 minutes. Cool to warm and discard vanilla bean pod.
