Only we need to prepare this dessert all in the photo. The most problematic is likely to be pineapple and vanilla. But...we, brothers, need! He who seeks will always find!

Pierre hermé says that cooking the caramel sauce should start the night before. Night, he has to stand in the refrigerator. Was not to contradict him. In the evening, in the evening. The flesh of bananas grind in a blender. Squeeze the juice of a lemon, a little fresh ginger root peel and cut into thin slices.Five peas allspice crush. From the vanilla pod, scrape all the pulp. The pod do not throw away. I have this Bank with a tight-fitting lid, I poured the sugar and used vanilla pods I put in it. Make a fragrant vanilla sugar homemade.

Turn on the stove on medium heat and put it on the empty pan. Waiting for when it warms up. Hot? Pour the sugar, but not the entire rule at once, and parts, in several stages.

Tilting the pan in different directions, waiting for the caramelization of sugar. Our objective is to get savory caramel, and the sugar to melt until then, until it becomes a dark amber color and begins to smoke. But, be careful! A few extra seconds and the caramel will burn, will taste bitter, so my advice (sorry, Pierre!) – nethergate better than overexposing!

The pan from the heat, remove and put the pod and seeds of vanilla, slices of ginger and crushed peas of fragrant pepper.

Pour in three doses the water into the caramel to stop the process of further melting, again put the syrup on the heat and, stirring, add the banana puree, rum and lemon juice. Remove from heat, let cool. Pour the caramel into a bowl, cover with a cling film and leave overnight in the fridge.

Will tell you how to choose a good, ripe pineapple. First and foremost, pay attention to the foliage – it should be bright green, then peel. Contrary to popular belief, green peel – not a sign of unripe pineapple, and not be afraid of it. Pop the pineapple hand - if the pineapple has issued a hollow sound is evidence of its maturity. Overripe pineapples will answer you "empty" sound. Consider two vending pineapple on hand and select the heaviest. So, back to our... pineapple.))) All know how to cut...mmmm? Just in case I will tell you, pineapple is not a potato, although the method of cleaning is similar.))) Remove pineapple from the tops, turning the bunch of leaves on a half-turn around its axis.

The base and top of the fruit cut off with a knife, nail file and clean the skin, trying to remove as many buds. The remaining eyes can be cut with a knife-edge. Cut the pineapple into 4 segments, cut out hard middle.

Preheat the oven to 230 degrees Slices of pineapple put in a fireproof dish. Remove the caramel, stir it, and pour a little of the pineapple. Put the dish with the pineapple in the oven.

Cook for about 10 minutes, then flip slices and drizzle again with caramel. Cook until then, until the pineapples are soft during the cooking, remove the pineapple from the oven and baste them with the caramel still need 3-4 times or until the caramel. By the end of the roasting pineapples are literally swimming in caramel, so the shape should be of sufficient height. The pineapple is ready, remove from the oven and allow to cool. Quarter pineapple cut into slices thickness approximately 1 see hermé suggests to serve the hot pineapple with vanilla ice cream or a rum Baba.