Ananas à la Créole (Pineapple Créole)

Ingredients

• pineapple
• kirsch syrup
• vanilla rice
• annonas
• bananas
• syrup (for cooking the diced fruit)
• angelica
• bananas
• apricot syrup flavoured with kirsch

Instructions

1. Cook a pineapple in a kirsch syrup, then split it in two lengthwise.
2. Cut each half vertically into thin, even slices.
3. Line a dome-shaped mould with these slices and fill it with vanilla rice, leaving a hollow in the centre.
4. Dice the pineapple trimmings, annonas and bananas, cook them in syrup, and fill the hollow with them.
5. Turn the mould out onto a round dish.
6. Decorate the top with broad angelica leaves cut very thin.
7. Surround the base with bananas poached in a kirsch syrup.
8. Serve an apricot syrup flavoured with kirsch separately.