6slices (10g)gingerless or more, according to taste
good pinchcayenne pepper or chilli powder
1vanilla pod (bean)cut in 4
30ml (2 tbsp)dark rum
Instructions
Prepare the syrup: carmelise the sugar. Stir sugar in a saucepan with 2 tablespoons (30ml) of the water to dissolve a little then place on a medium heat without stirring.
After about 10 minutes, as soon as the caramel turns a dark golden colour, add the ginger slices and cayenne pepper then immediately add the rest of the warmed water.Tip: it's important it's warm-hot, otherwise the caramel will instantly harden.
Stir then bring to the boil. Take off the heat then add the rum.
Preheat the oven to 210°C. Prepare the pineapple by cutting off the outer skin with a sharp knife then cut into 3-4cm slices, removing the inner core (an apple corer makes this easier, otherwise cut out with a sharp knife).
Cut the vanilla pod down the middle and cut into 4. Place the pineapple slices in a roasting tin, pour over the caramel and roast in the oven for about 50-60 minutes, spooning the syrup over the pineapple every 15 minutes to coat evenly.
Remove from the oven and leave to cool slightly.
Notes
Serve either at room temperature or chilled. Best either on its own or served with coconut macaroons.Use this recipe as a base and serve a pineapple slice as a first layer for: