1 flameproof casserole dish
1 chopping board
1 serrated knife
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.
© 2017 All rights reserved. Published by Murdoch Books.