1 Victoria pineapple from Reunion Island
200 g / 7 oz. sugar
15 cl / 5 fl. oz. water
100 g / 3 ½ oz. Bordier “Bé Créole” butter prepared to your taste
Ginger, coconut, rum, raisins, and so on
1 organic lime
Using a bread knife, peel the coconut but set the leaves aside.
Wrap the leaves in parchment paper tied together with kitchen string to prevent them from burning when baking.
Pre-heat the oven to 140°C / 275°F.
Make caramel with “Bé Créole” butter, sugar and 5 cl. / 3 ½ tbls water. Heat to 160°C / 320°F then remove from the heat. Bring down the temperature by adding the rest of the water, which will stop the cooking. This operation must be carried out with care, because you can easily be burned by both the hot steam or spattered caramel.
Next, whisk in the butter to the warm caramel.
Place the pineapple in a baking dish, coat with the caramel, and bake for 1 hour at 140°C / 275°F.
Baste and turn the pineapple over constantly.
When ready to serve, sprinkle the pineapple with lime zests and check the syrup’s seasoning with lemon juice.
Bordier “Bé Créole” Butter: Make it to taste! In a mixing bowl, knead your butter to soften it, then add grated ginger, shredded coconut, and raisins macerated in rum for 24 hours. Be creative and try other spice and fruit combinations.