After spending 4 amazing days in Copenhagen, I came back to London and felt like I needed something to remind me of happier times. I wanted something that would remind me of the sun and the beach and this beautiful dessert came back to my mind. I love Pineapple and have a stock of Mauritian Vanilla that I wanted to use. I had the chance to spend 6 months in Mauritius few years ago and I lived on Pineapple. This recipe is a traditional Mauritian recipe that I used to have for dessert in my favorite restaurant few meters away from the beach. I haven't eating this for few years now and was so excited to trigger my memory and after the first bite into the warm caramelised spicy pineapple I was there again. It was surprisingly easy and tasted exactly like I remembered, it has this smoky, spicy taste that you probably never experienced before. It's great served with Vanilla ice cream, I would recommend to get a good quality organic ice cream and serve the Pineapple warm. I hope you'll travel to Mauritius with me through this dessert. x 

Serves: 4                       Prep time: 30 mns                   Cooking time: 45 to 60 mins


  • 1 pineapple of 1.5 kg
  • 7 Vanilla Pods
  • 125 grs of Caster Sugar
  • 30 grs of a ripe Banana 
  • 6 thin slices of fresh Ginger
  • 3 Chilli seeds 
  • 220 ml of Water
  • 1 Tablespoon of Spiced Rum
  1. Pre-heat the oven at 230°C
  2. Puree the banana in a bowl
  3. Peel the Pineapple without cutting it or removing the heart
  4. For the syrup: open 5 Vanilla pods and half them 
  5. Add the sugar to a pan and cook until it looks dark amber
  6. Add the Vanilla, Chilli seeds, Ginger and Water 
  7. Mix with a wooden spoon and bring to a boil
  8. Remove from heat once the syrup is boiling
  9. Add 3 teaspoon of syrup to the banana puree
  10. Mix well and pour into the syrup
  11. Add the Rum and reserve
  12. Put the Pineapple in a roasting tin 
  13. Pour the syrup over it 
  14. Put in the oven turning every 15 mns 
  15. Leave to cool and serve with Organic Vanilla Ice cream

*Note: I cooked my Pineapple for 45 mns as the syrup dried and some had burnt, if yours doesn't you can probably go for another 15 mns. Also note that this dessert is dairy free , gluten free & vegan, the vanilla ice cream can be substituted.