1. Cut top and bottom off pineapple. Peel and core the pineapple. Cut pineapple in half vertically, and then cut one half into 4 spears. 3 of the spears will be used in the infusion.
Pineapple Infused Rum
Reblogged From Boulder Locavore: Selecting a pineapple that is fully ripe allows imparting of more flavor. I have been told one way to ensure this is to pull on the outside top leaves and if they come off easily it is ripe. I personally use the pressure test; squeeze the pineapple and try to find one that has a bit of give (not rock hard but not soft either). On using dark vs light rum: I loved the idea of dark rum though use what you prefer and would use in cocktails.
· 1 medium pineapple (about 5-6 inches tall, excluding the top)
· 2 cups light or dark rum
2. Place 3 pineapple spears and rum in a sealable 1 quart glass jar. Allow to infuse for 2 weeks in a cool dark place.
3. After 2 weeks, taste the rum and if the pineapple flavor is to your liking, remove pineapple (do not discard; see below) and reseal, storing in a dark cool location.
Looks super yummy, but can we wait for 2 weeks?!?!!