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

Instructions

1. 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.