Pineapple Marmalade

Method

Place the chopped flesh of 4 pineapples, 8 cinnamon sticks, ¼ cup pure vanilla extract, 4 orange peels, 2 deseeded dried guajillo chile peppers, 1 cup sweet vermouth, 1 cup Lillet, and 4 cups sugar in a saucepan and simmer gently until the liquid has reduced by at least half, 4 to 5 hours. Remove the cinnamon sticks and chiles, place the marmalade in a blender, and puree until smooth. Let the marmalade cool completely before using or storing.