Bring corn syrup, sugar and water to boil.
Let cook until the cooking reaches Between soft ball and hard ball.
Add the rum and the vinegar almost at
once let boil again and be insure that sugar is totally dissolved.
Dispense in sealed container outside or in fridge
Cream the butter and incorporate vanilla seeds.
Wrap the butter in plastic in a roll shape
and keep refrigerated until needed.
Just before service, bring some syrup to the boil .
Reduce flame and add some vanilla butter .
Gently combine the butter to the syrup using a whisk.
Deep the pineapple in to syrup and keep
warm until needed.
make to much at the time. It is better to repeat the operation several time during service.