Pineapple with rum and nuts

• 1 good-looking pineapple
• 80 g sugar
• 80 g butter

Peel the pineapple, taking care to remove the eyes.

Cook the sugar in a saucepan on a low heat until you have a caramel. Add the butter, rum and split vanilla bean.

Place the pineapple in the casserole dish, cover with the rum-flavoured caramel and add the hazelnuts. Bake for 40 minutes, making sure you baste the pineapple with the caramel often during cooking.