Preparation

• Place the sliced banana along with the water and rum in a blender and mix until you obtain a homogeneous mixture. Set aside.
• Make a caramel by cooking 100 g of sugar in a saucepan over medium heat until it reaches a deep caramel color, taking care not to burn it.
• Split the vanilla bean lengthwise and scrape out the seeds with a knife. Add them to the caramel along with a teaspoon of black pepper and two slices of ginger cut into thin slices. Mix well.
• Add the pureed banana that was set aside to the saucepan with the caramel and let it cook on low heat for 10 minutes until it thickens slightly, stirring occasionally.
• Peel the pineapple and cut it into 1 cm thick slices. Remove the central core. For a more polished presentation, use a round aluminum mold to cut the pineapple and a small mold to extract the central core.
• Place the pineapple slices in a large skillet and cover them with the spiced banana syrup. Ensure all the slices are well-coated.
• Cook on low heat for 20 minutes, turning the slices occasionally to ensure even cooking. Alternatively, roast the whole pineapple in the oven at 170°C for an hour, basting it with the banana syrup every 15 minutes.
• The caramel should have the consistency of syrup. If it's too thick, add a little water and continue cooking until the desired texture is achieved.
• Plate the pineapple slices accompanied by a scoop of ice cream and a few fresh mint leaves. It can also be served with a pineapple granita made from the leftover trimmings from peeling and polishing the pineapple slices.