Remove the stalk and the base of the pineapple. Use a serrated knife to peel the pineapple, removing about 5mm of skin. Use the tip of the knife to remove the eyes. Cut into 4 and remove the core.
Preheat the oven to 200°C.
Melt the sugar in an ovenproof pan until you have a caramel. Add the pineapple and stir to coat with caramel.
Cut the orange into 6 segments and add to the pan with the spices and the rum. Lower the heat, add a glass of water and cover with the lid. Transfer to the oven and cook for 20 minutes.
Allow to rest for 20 minutes before serving.
Remove the pineapple slices from the pan and serve with plenty of caramel sauce.
«To speed up this recipe, cut the pineapple into chunks and cook quickly in a frying pan on the stove. Be careful not to burn your caramel.»