Stewed Pineapple

Pare neatly a fine pineapple; remove the core with a tin tube; split lengthwise in two, and cut each half in crosswise slices three-sixteenths of an inch thick. Arrange these in a vessel, and pour over some boiling thirty-two degree syrup, leaving them to marinate for two hours, then dress in a circle on a compote dish and cover with their own syrup.