Pineapple skewer, acacia honey with coconut and pineapple flavours

Preparation:

1. Split the two vanilla pods in half lengthwise and cut into two pieces.
2. Put the caster sugar in a small saucepan without water and caramelise over a low heat until it takes on a nice dark amber colour.
3. Add the vanilla, ginger and chilli to the pan, along with the flavourings.
4. Pour in 25 cl of water to stop the cooking process (protect your hands from hot splashes with oven gloves and a lid).
5. Let the syrup cool, then add the rum and set aside at room temperature.
6. Peel the large pineapple.
7. Pierce the pineapple flesh with a skewer to form passages.
8. Lay the pineapples in an ovenproof dish, cover with cling film and set aside overnight in the fridge.
9. The next day, preheat the oven to 230°C (th 7-8).
10. Strain the syrup and pour it over the pineapples, put the dish in the oven and cook for 1 hour.
11. During cooking, turn the fruit over regularly and baste. Serve.