Recipe for Roasted Pears and Pineapples with Butter and Vanilla Seeds, Dried Pineapple Flowers, and Lemons

Preheat the oven to 100°C, with convection. Cut the pineapple from its leaves and then from the base. Peel it carefully, and then remove the small black spots.

Cut 12 slices about 1 cm thick and the rest into thin slices of about 2 mm. Set aside the thicker slices in the refrigerator and arrange the thinner slices on a baking sheet lined with parchment paper.

Bake for 2 hours. Gently turn the slices every 30 minutes. Then let them cool completely. Peel the pears, cut them in half, and remove the core. Heat the butter, honey, and seeds from the vanilla pod in a pan, then add the pears.

Finally, cook for 15 minutes, turning and basting regularly with the cooking juices. Add the pineapple slices and continue cooking for an additional 15 minutes. Once the fruits are nicely roasted, arrange them on plates and add dried pineapple flowers. Finish with zest from yellow and lime lemons and a drizzle of their juice. Enjoy with a seasonal beer.