Pineapple is one of my favorite fruits but sadly not cooked often enough. To me the key is to pick a great ripe pineapple or just leave it for up to one week on the counter until it is a bit soft. You can serve this dish as a dessert of course but it is also great with a roast or grilled meats.
In a bowl whisk together the Reims, silan, rum, and water (or juice). Place the pineapple standing up in a cast iron pan or oven proof baking dish. Place the diced butter all around. Pour the water/spice mixture slowly over the pineapple.
Using a sharp knife make small incisions in the pineapple and insert the vanilla bean pieces.
Bake in the oven for about 45 minutes, basting with the cooking liquids every 10 minutes until the pineapple is nicely glazed and tender. You can add more water or juice if the pan starts drying out. Enjoy.
