Since the size of pineapple vary, you sometimes need one pineapple for four servings, while other times it’s enough with one half.
1 medium pineapple, fresh
2 tablespoons butter
½ tablespoon cinnamon
2 tablespoons honey
Juice of ½ lime
½ cup whipping cream
2 oz almonds (or almond slivers)
Twist off the crown of the pineapple. Cut in half and then into quarters lengthwise. Trim off ends and remove core from center of quarters.
Using a thin paring knife remove shell from fruit.
Cut the pineapple in rather thin slices and sauté in the butter with the cinnamon for about 5 minutes.
Add honey and lime juice to the pineapple and continue sautéing until the honey has caramelized and the lime juice has been absorbed.
In the meantime, whip the cream.
Blanch the almonds. Roast in a dry frying pan. Let cool.
Chop the almonds finely and turn into the whipped cream. (If you use almond flakes: crush the slivers in your hand and put in the cream.)
Serve the pineapple warm with the almond cream.