Caramelized pineapple filling for macarons

Cut off the top and bottom of the pineapple, stand it up and cut the skin off the sides.

Cut the pineapple in half and in half again, then cut out the hard, inedible core.

Cut into slices about one centimetre thick, then into cubes about one centimetre; they need not be uniform, but not too small to notice or too big to bite.

Melt the sugar in a saucepan over medium heat into a dry caramel, to an even amber, about 180 to 185; not too dark or it turns bitter, not too light or the flavour is weak. Check the colour on a white spatula or a drop on parchment paper.

Add the coconut oil and the pineapple. Some sugar crystallizes because the pineapple is cold; cook over medium heat for three to five minutes until the sugar remelts and the pineapple's liquid evaporates and it turns golden and almost transparent.

Turn off the heat and tip the pineapple into a strainer at room temperature for 30 minutes to an hour, until it is completely cool and the juices have drained.

Variation: flavour the pineapple with spices, vanilla, alcohol, or lime, lemon or orange zest.