Slice your pineapple in half leaving the crown as intact as possible.

Dig out the flesh from the shell, chop it up finely and mix it with all ingredients apart from the brown sugar.

Pass the mixture through a sieve, into a pot and cook over medium heat until it thickens into a smooth creamy texture.

Fill up your pineapple halves with the cream and refrigerate overnight.

Take them out just before serving, sprinkle with brown sugar and blowtorch until you obtain a hard translucent shell.