Peel the pineapple, quarter the fruit and cut out the woody center lengthways. Cut the pineapple quarters into pieces and place in large mason jars or screw-top jars with rock candy.
Cut the vanilla pod into pieces. Wash the lemon with hot water, dry it, peel the peel thinly - without the white skin - and spread it over the glasses with the vanilla pod. Remove the white skin of the lemon, cut the pulp into small pieces and distribute it on the glasses.
Fill the glasses to the brim with rum, close, cool and let steep for at least a week.
I leave the pineapple in the rum for several weeks, it then tastes even more intense. Then strain and filter the liqueur in bottles. It can keep well closed for over a year.
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