Pineapple Fingers with Vanilla Caramel

Prepare the pineapples: slice off their base. Peel the skin using a thin-bladed knife, then remove the “eyes” by incising the fruit in a spiral. Cut them into large sticks, approximately 8 x 2 cm. Skewer them onto wooden sticks.

Heat a non-stick pan over high heat with 40g of Président semi-salted gourmet butter. When it foams, carefully place the skewers and sprinkle with sugar. Reduce the heat and brown for 2-3 minutes on each side. Cover with aluminum foil and set aside.

Split the vanilla pods lengthwise and scrape out the seeds. Pour them into a small saucepan with the remaining Président semi-salted gourmet butter.

Melt over low heat. Add the caramel, whisking well to combine. Serve these “fingers” drizzled with the vanilla sauce.