Pineapple infused with toffee, dark rum and vanilla all cooked in a Carta Fata 'papillote' and served with a peppered financier.
Preheat the oven to 200°C.
In a bowl, mix the egg whites, sugar, black pepper, flour and ground almonds together using a spatula. Place the butter in a saucepan and cook until golden brown then stir into the other ingredients and mix well. Transfer the financier mixture to the moulds and cook until golden brown (10-12 minutes).
Peel the pineapples and cut each one into 3 thick slices and remove the core. Cut the vanilla pod in half, scrape out the seeds and mix them with the rum. Place a slice of pineapple in the middle of a sheet of Carta Fata and add a toffee. Bring the edges of the Carta Fata together and pour a little of the rum into the 'papillote'. Seal the parcels with a wooden clothes peg or string.
Heat a frying pan then add the Carta Fata parcels. Cook over a low heat for 5 to 6 minutes so that they inflate.
Serve the 'papillotes' allowing each person to open their own 'papillote'. Serve with a financier.
«If you do not have any Carta Fata, you can use baking parchment for this recipe. Instead of cooking in a pan, place in a preheated oven and cook for 6 minutes at 200°C.»