The sweet-tart taste of candied pineapple spiked with real vanilla makes a lovely accompaniment paired with any tropical fruit–flavored ice cream or sorbet. Be sure to cook the pineapple long enough so the juices and sugar mingle together and caramelize to a dark amber color for maximum flavor.
Cooks' Note
If you wish to use canned pineapple, use 4 cups (600 g) of diced pineapple, drained, from unsweetened pineapple packed in its own juice.
