Prepare the pineapple: slice the two ends so as to give a seat to the fruit. Cut the bark up and down.
Remove the remaining “eyes” with the tip of a knife. Cut the pineapple into slices (if it is very ripe, it is not necessary to remove the heart).
Squeeze the citrus fruits, collect the juices in a small bowl. Add cinnamon, nutmeg, vanilla extract and brown sugar.
In a skillet, heat the butter and oil. When these fats are hot, add the pineapple slices.
Grasp 3 minutes on each side (they must be golden). Pour the juices of the citrus fruits, evaporate for a few moments then pour the rum. Flame.
In deep plates, pour some cooking juices, spread the pineapple slices evenly and enjoy immediately.
Enjoy your meal from
Ingredients
Directions
Prepare the pineapple: slice the two ends so as to give a seat to the fruit. Cut the bark up and down.
Remove the remaining “eyes” with the tip of a knife. Cut the pineapple into slices (if it is very ripe, it is not necessary to remove the heart).
Squeeze the citrus fruits, collect the juices in a small bowl. Add cinnamon, nutmeg, vanilla extract and brown sugar.
In a skillet, heat the butter and oil. When these fats are hot, add the pineapple slices.
Grasp 3 minutes on each side (they must be golden). Pour the juices of the citrus fruits, evaporate for a few moments then pour the rum. Flame.
In deep plates, pour some cooking juices, spread the pineapple slices evenly and enjoy immediately.
Enjoy your meal from
English 
French 