One ripe pineapple
2 tbsp Muscovado sugar
1 large bunch mint, chopped
100 ml good rum
500 ml mascarpone
1 pod vanilla, seeds from 1/2 organic lemon, peeled
Peel the pineapple and cut into quarters. Turn the pineapple with Muscovado sugar, mint and good splash of rum.
Put the mix in a clay pot or saucepan and bake at medium heat 1 1/2 hours. Be sure to dilute with a little water if it should cook dry. Drain the juice and boil down into a syrup. Briefly roast the pineapple on a grill, with a blowtorch or over a fire. Stir the vanilla seeds into the mascarpone with the shredded lemon zest and serve the crème with pineapple and the rum syrup from the braising.
TIP: Vanilla ice cream also works well with the pineapple.