Pineapple Macerated with Vanilla Bean-Mint Syrup
Serves 6-8
1 large pineapple, peeled, cored and quartered, then  very thinly sliced (see method below)
¼ cup mint, chopped, plus sprigs for garnish
½ vanilla bean, cut lengthwise, beans scraped of seeds and reserved
½ cup sugar
½ cup water
Peel pineapple from top to bottom removing its skin and “eyes”. Quarter pineapple, core and cut crosswise in ¼” slices and set aside.
In a small saucepan, dissolve sugar with water over a low simmer. Add vanilla bean, scraped seeds and mint; simmer for about seven minutes until reduced to a syrup-like consistency. Allow it to cool; for quicker results, pour syrup into bowl and place inside a larger bowl of ice. When cooled down strain syrup through a sieve. Pour over top of pineapple and refrigerate for a minimum of 2 hours.  Plate pineapple slices decoratively slightly overlapping in a circle on a large platter or individual dessert plates.  Garnish with sprig of mint.