Preheat the oven to 180'C.
For the juicy orange and vanilla salad:
Use a sharp knife to remove the peel and pith from the oranges - follow the shape of the orange as you remove the skin and make sure that there is no pith left. Remove the segments by slicing either side of the membrane. Once the segments have been removed, put the segments in a bowl and squeeze all of the remaining juice from the fruit into the bowl. Split a vanilla pod in half lengthways and use the back of a knife to scrape out the seeds. Mix with the orange juice and the segments.
For the pineapple and caramel papillotte:
Make the caramel by melting the sugar in a stainless steel pan over a high heat. Roll the pan around as the sugar melts, return the pan to the heat and allow the sugar to caramelise until it is a deep, golden brown. Pour into a clean bowl and allow to cool.
Peel the pineapple and cut into quarters. Remove the core and then cut the pineapple into chunks. Scrape the seeds from the remaining vanilla pod. Mix the seeds with the rum. Place the pineapple in a silicon steamer or papillotte and pour over the rum and the caramel. Put the lid on the papillotte mould and place in the oven for 10 minutes.
Serve the pineapple in a glass or bowl accompanied by the orange and vanilla salad.
«Make sure that the papillottes are firmly sealed before you place them in the frying pan!»