Roasted Pineapple with Rosemary

Cut away the top and bottom of the pineapple. Now place the fruit on a plate and cut the skin from top to bottom. If “warts” remain in the flesh, give them away with a small knife. Cut the pineapple into slices and remove the hard center stalk.

Place the sugar and lime juice in a non-stick pan and cook over medium heat until the caramel is light brown.

Meanwhile, pluck the rosemary needles from the sprig. Add to the caramel form with the butter and stir through. Pour in the pineapple slices and toast briefly on both sides. After turning, drizzle with the rum.

Serve hot and to taste with a scoop of vanilla ice cream.

Tips for small household Two people: use 1 baby pineapple, halve remaining ingredients.

One person: use 1/2 baby pineapple, 25 g sugar, 1/2 tsp juice of one lemon, a few rosemary needles, 1 tbsp butter and 1-2 tbsp rum.

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