Roasted pineapple with rum glaze and vanilla Chantilly

Instructions

1. For the vanilla Chantilly, place all the ingredients in a small saucepan and stir over low heat, stirring until the sugar is dissolved. Bring to just below a simmer, then remove from the heat and refrigerate until cold.
2. Meanwhile, for the rum glaze, place all the ingredients except the rum in a small saucepan. Add 200 ml water and bring to 108˚C. Stir in the rum, remove from the heat and allow to cool to room temperature. Strain and discard the solids.
3. Preheat a fan forced oven to 160˚C. Place a heat proof wire rack over a baking paper lined baking tray so that when you glaze the pineapple it doesn't caramelise too hard on the bottom. Peel the pineapple, leaving the top attached for presentation and place on the wire rack.
4. Brush the rum glaze all over the peeled pineapple and roast for 1 - 1 ½ hours, basting every 10-15 minutes or until beautifully caramelised. Once cooked, allow to cool for 10 minutes.
5. To serve, whip the vanilla Chantilly until soft peaks form. Cut the pineapple into large pieces and divide between serving bowls. Drizzle with a little extra syrup, then place a dollop of cream on top with the remaining cream on the side.