Festive caramelized pineapple

(For 4 portions)

• 4 pieces Floregano
• 1 punnet Honny Cress
• 2 pieces Shiso Leaves Green
• 1 small pineapple
• 12 physalis
• 2 passion fruits
• 4 small pinches dried rose petals
• 4 fine slices stollen cake
• 100gr light brown sugar
• 1 tbsp salty caramel crumbles
• water 

• Cut the Shiso Leaves Green in half. 
• Peel and cut the pineapple into 4 wedges, remove the core (the hard part) and cover them with the light brown sugar. 
• Roast the pineapple pieces in a hot oven for 15 minutes and finish the process with a blow torch to add a smoky flavour. 
• Make a syrup with the rest of the sugar and water and dip the physalis into it. 
• Roll 4 physalis into the salty caramel crumble. 
• Serve with the seeds of the passion fruits, rose petals, Floregano, freshly cut Honny Cress, half of Shiso Leaves Green and the fine slice of stollen cake.

Recipe: Franck Pontais