Peel and cut pineapples in rather thick slices, remove the cores and cut the slices in halves, giving them a crescent shape. Allow one cupful of water to each pound of pineapple and cook slowly until tender and clear. Remove the fruit and add to the water a pound of sugar for each pound of fruit. Boil the syrup down one-third, then put in the fruit and cook until it is transparent.
Again carefully remove the slices, spread on platters and set in the sun. Cook the syrup down to a candy stage and pour over the fruit slices.
Let dry and pack away in wide glass jars with dry sugar or brandied papers between each layer.