Pineapple In Ginger Rum Syrup

• 5 cups water
• 1 cup sugar
• 16 (1/8-inch-thick) rounds fresh ginger
• 2 pineapples (about 3 pounds each), peeled, quartered lengthwise, and cored, then cut crosswise into 1/4-inch slices
• 1/3 cup dark rum

1. Bring water, sugar, and ginger to a boil in a wide 6-quart heavy pot, stirring until sugar is dissolved, then boil, uncovered, 3 minutes. Remove from heat and let syrup steep, covered, 10 minutes.
2. Remove ginger with a slotted spoon and discard. Add pineapple to syrup and simmer, covered, stirring occasionally, until pineapple is translucent, 6 to 8 minutes.
3. Transfer pineapple with slotted spoon to a heatproof bowl, then boil syrup, uncovered, until reduced to 2 cups, 10 to 15 minutes. Add rum to syrup and gently boil 1 minute, then pour over pineapple. Cool to room temperature, about 45 minutes. Serve at room temperature or chilled.
4. Pineapple in syrup can be made 1 day ahead and chilled, covered.

water, sugar, ginger, pineapples, dark rum

Taken from www.epicurious.com/recipes/food/views/pineapple-in-ginger-rum-syrup-238084 (may not work)