- 1 pineapple
- 1.5 dl rum
- 1.5 dl water
- 1 dl light muscovado
- 1 vanilla pod or 1 tsp vanilla essence or 1 tbsp vanilla paste
- A handful of chopped lemon balm leaves
- Almond flakes
Place all ingredients except lemon balm in a pan. Cook without a lid over low heat until the sugar has melted and the syrup is ready (about 10 to 15 minutes). Cool until lukewarm and stir in the lemon balm. Clean the pineapple and cut into slices. Remove the hard core and throw it away. Pour the syrup over pineapple rings and let marinate for 1 hour. Grill the pineapple on both sides for a few minutes, brushing with syrup from time to time, until it gets brown grilling stripes and is heated through. Serve with vanilla ice cream and the remaining syrup. Garnish with whole lemon balm leaves and roasted almond flakes.