MAPLE BOURBON PINEAPPLE WITH GOAT CHEESE

Cut the pineapple into ¾" rings leaving the skin on. Using a sharp knife remove the fresh pineapple from inside the rings leaving a ½" edge to use as a serving dish. Cut the fresh pineapple into chunks and place in a saucepan with the Maple Bourbon Apricot Glaze (Retired); simmer slowly for 5 minutes, then let cool. Place the pineapple rings on small serving plates and spoon the glazed pineapple into each one; top with goat cheese and candied peanuts.