1 hr 45
By Anto Cocagne and Aline Princet
Peel the pineapple and cut it into quarters without removing the core.
For the caramel, peel the ginger and cut it into thin strips. Split the vanilla bean in half lengthways and scrape out the seeds.
Pour the sugar into a heavy-based pot and cook over medium heat until caramelised. Carefully add the butter and stir to combine, then remove from the heat. Ad