Summary

Ingredients

• 1 pineapple, ripe
• 1 mango (s), ripe
• 1 vanilla pod (s)
• 30 ml rum
• 50 ml water
• 200 ml Cremefine, (or cream)
• 1 packet vanilla sugar
• 1 handful flaked almonds
• 60 g suar

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Instructions

1. Peel the pineapple, remove the core, and cut into cubes.
2. Peel the mango, remove the pit, and cut into cubes.
3. Toast the flaked almonds in a dry pan over medium heat for 2-3 minutes until golden. Set aside.
4. Whip the Cremefine with the vanilla sugar until stiff peaks form. Add the rum to taste and refrigerate.
5. Scrape the seeds from the vanilla pod. In a saucepan, add the vanilla pod, seeds, and water. Bring to a boil and simmer for 5-7 minutes. Remove and discard the vanilla pod.
6. In a separate pan over medium heat, heat the sugar (60 g) until it caramelizes to a golden brown color, about 5-8 minutes. Add the pineapple and mango cubes and cook for 2-3 minutes, stirring gently to coat in caramel.
7. Arrange the caramelized fruit on serving plates or in bowls. Pour the vanilla syrup over the fruit, top with the whipped cream, and garnish with the toasted almonds.