Recipe for Roasted Pineapple in Creole Style

Make a syrup with water, rum, and sugar, and cook for 15 minutes.

Peel the pineapple and keep the leaves for decoration. Cut the pineapple into 4 thick slices and then remove the center.

Dip the slices in the warm syrup, then cool them down. Let them marinate for 24 hours. Remove the slices from the syrup and pat them dry.

To finish, cover the slices with the remaining sugar and caramelize with a blowtorch like a crème brûlée. Place a scoop of exotic sorbet in the center and decorate with 3 pineapple leaves. Garnish: currants and grated coconut.