Roasted pineapple with Bourbon vanilla

Preheat the oven to 200 ° C (t 6-7).

Cut the top and bottom of the pineapple, then peel it roughly. Using a small knife, cut streaks to remove the “eyes” that remain in the fruit.

Pinch the pineapple with the same knife, and push in vanilla bean sticks.

In a casserole, make a caramel with 100 g of sugar, then add the pineapple and coat with caramel after having painted with honey and thyme.

Then flambé with the rum and cover. Bake for at least 20 minutes in the oven at 200 ° C.