Peel the pineapple and cut into small pieces. Caramelize the brown sugar in a pan. Put the pineapple in and fry, not too long, it should still be bite. Deglaze with the rum. Let simmer for a few more minutes.
Put the cream in a mixing bowl, add the bourbon vanilla sugar and rub the zest of the lemon over it. Whip the cream until stiff and serve over the hot pineapple. Serve immediately.
Tip: Alternatively, you can season the pineapple with honey.
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