Pina Dorada

Cut the top third of the pineapple into small pieces. Hollow out pineapple, scoring all around with a sharp kitchen knife 1 cm from the edge. Remove the flesh and do not cut or pierce the skin. Remove stem, cut flesh into small pieces. Mix pineapple flesh with butter pieces, chili, tequila as well as the cane sugar and form another time in the bowl. Bake the pineapple standing upright in the oven (lowest rack) at 200 °C.

Whip the cream with the sugar, 1 pinch of salt and the vanilla pod. Salt and the vanilla pod to boil, infuse for 10 min. Remove the vanilla pod, scrape out the seeds and add them to the whipped cream. Bring the whipped cream to the boil again, add to the boiling whipped cream the cornflour mixed with a little bit of water, thicken. Finally, stir the two egg yolks into the still hot, not boiling whipped cream. Remove the pineapple from the baking pan and place it on a plate, pour the cream into the cavity on the flesh of the fruit. Cut off the top and place it on the fruit. Bring the rest of the cream to the table in a small sauce pan.

Test if the pineapple is ripe: the inner leaves must pull out easily from the head. The scent of the pineapple must be intense.

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