Put the glacé cherries into a bowl, pour 30 ml of liqueur over them, mix well and set aside.
Slice off both ends of the pineapple. Peel it with a sharp knife and, using a small knife, remove the ‘eyes’. Cut the flesh into quarters lengthways. Remove the fibrous core from each quarter and cut the flesh into bite-size pieces.
To make the syrup, put 450 ml of water into a saucepan and bring to the boil. Add the pineapple, cinnamon, star anise and sugar and stir until the sugar has dissolved. Return to the boil, reduce the heat, cover and simmer for 8-10 minutes until the pineapple is cooked, but still firm.
Remove the pan from the heat and use a slotted spoon to transfer the pineapple to a bowl, squeezing the chunks to remove excess liquid.
Add the raisins to the syrup, return it to the heat and simmer for 15-20 minutes until it has reduced by a quarter. Stir in the remaining liqueur and continue simmering for 1 minute. Remove the pan from the heat and discard the cinnamon.
Stir the cherries into the syrup, then spoon the mixture over the pineapple. Cool and serve chilled, or at room temperature, garnished with mint.