If the sugar isn't granular , give it a whirl in a food processor so it dissolves more readily.
Cover the bowl tightly, and let the fruit stand until the sugar has completely disappeared. This will take about four hours if you give the fruit a stir or a shake every hour or so to ensure that all the sugar dissolves. I tend to take a more passive approach, leaving the bowl of fruit off to the side all day or overnight, and then straining it off whenever it suits me.
Since this recipe is designed to manage the scraps of a single pineapple, the yield is fairly low: just half a cup of thick syrup. But, of course, if you have an occasion to cut up several pineapples, the batch size can be multiplied accordingly. For an easy summer drink, pour a little syrup over ice and top it off with a squeeze of lime and club soda to taste. Or use it in place of simple syrup in your favorite
good one - it works, it's easy, and it's tasty. Curious for more on using it with booze though...
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