Pineapple and pepper stew

Directions

1. Cut off both ends of the pineapple generously. ≈ 8 min
2. Next, place the item on one of the flat sides and generously cut the top edges downwards. ≈ 8 min
3. If any dark spots remain, remove them with a sharp knife. ≈ 3 min
4. Next, cut the pineapple in half lengthwise and remove the stem. ≈ 8 min
5. Cut the flesh of the fruits into small cubes, about 1.5 to 2 centimetres in size, and set them aside until needed. ≈ 8 min
6. Cut the vanilla pod in half lengthwise and scrape out the seeds using a knife. ≈ 8 min
7. Weigh or measure all the remaining ingredients. ≈ 2 min
8. Heat a saucepan and melt the butter in it. ⏱ ≈ 7 min
9. Next, add the caramel pieces and allow them to melt slowly, until a pale golden color is achieved. ≈ 3 min
10. Pour over the caramel with rum, then pour in the pineapple juice. ≈ 3 min
11. Add the vanilla extract and the peppercorns, then bring the liquid to a boil and simmer until the caramel is completely dissolved. ⏱ ≈ 40 min
12. Add the pineapple chunks, mix well, and let simmer gently for one minute. ⏱ ≈ 40 min
13. Next, remove the pot from the heat, cover it, and let it simmer for a few minutes. ⏱ ≈ 40 min
14. Serve the pineapple and pepper stew, once it’s ready, warm or cold, as a side dish with your choice of meal, or as a small treat. ≈ 2 min