Roasted pineapple with vanilla caramel
Peel the pineapple and remove all the skin parts then cut into slices not too thin but not too large.
Arrange the slices on a baking plate.
Preheat your oven to 180 °C.
Split the vanilla pod and collect the seeds inside.
In a saucepan, put the sugar and vanilla sugar with 100 ml of water.
Bring to a boil and add the vanilla bean.
Cook until the preparation takes an amber color and get thicker.
Stop cooking and complete with the remaining water and vanilla seeds.
Cover your pineapple slices with vanilla caramel and add the candied vanilla pods to the dish.
Bake for about 10 minutes.