I made this last night for my CL supper club and I have to say that I was happily surprised. I did have to sub honey for maple syrup in the glace b/c that's all I had and dark rum for the light for the same reason. Even with the changes this dessert was actually impressive. I reduced the syrup even further until it was a caramel sauce consistency and I would recommend doing this. I also added some peppercorns to the sauce while it reduced. Great!!
This is one of the best desserts I've made in ages. It came together really quickly and the pineapple was fine sitting in the fridge for a few hours after it was cooked. I found the peppercorns near the capers at the grocery store. Don't skip these, they add so much to the flavor of the sauce. Instead of maple syrup, I used 1/2 cup honey. I also used 1 tablespoon of butter in the pan to cook the pineapple.