1 whole pineapple
4 vanilla pods
For the cooking juice 125g sugar
2 vanilla pods
5 slices fresh ginger
1 fresh chilli
1 ripe mashed banana
1dsp dark rum
Peel the pineapple with a serratedknife keep whole and core.
Slice the four vanilla pods lengthways into four strips. Cut strips in half. Stick ends into the pineapple distributing evenly.
To prepare the juice cook the sugar with the two vanilla pods over gentle heat until caramelised stirring constantly. Once amber-coloured add ginger chilli and 400ml water. Once boiling add banana and rum.
Place the pineapple in a baking dish and pour the sauce over it. Bake for about one hour in a pre-heated oven (220°C) basting frequently.
Present the pineapple on a warm dish with the juice in a sauce-boat.
Cut two slices ½cm thick for each guest and pourtwo spoonfuls of warm juice over them.
This dessert may be accompaniedby a sorbet of confit fruit macerated in sherry vinegar and orange juice.