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In a 2 quart glass jar with a lid, combine 1 pineapple (4 lb) peeled and cut lengthwise into 1 inch thick slices, 1 inch piece fresh ginger, peeled and thinly sliced, 1 bottle good quality gold or spiced rum. Refrigerate 1-2 weeks, gently shaking the jar each day, until rum is flavored to taste. Strain rum through a fine-mesh sieve into an airtight glass container and refrigerate, up to 2 months. (use rum soaked pineapple as a drink garnish or to top ice cream or cake).
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