Pineapple skewer, acacia honey with coconut and pineapple flavors

Preparation:

1. Split the two vanilla beans in half lengthwise and then cut into two sections.
2. Put the caster sugar in a small saucepan without water and caramelize over low heat until it takes on a beautiful dark amber color.
3. Add the vanilla, ginger and chili pepper to the pan, along with the flavorings.
4. Pour in 25 cl of water to stop the cooking (protect your hands from hot splashes with kitchen 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 refrigerator.
9. The next day, preheat the oven to 230°C (th 7-8).
10. Strain the syrup and coat the pineapples, put the dish in the oven and cook for 1 hour.
11. During the cooking, turn regularly the fruits and sprinkle. Serve.