Prepare the pineapple by peeling and removing any green skin. Cut into eight pieces and place into a papillote dish.
Add the honey, thyme, basil leaves and rum to the dish. Place in the oven for 15 – 20 minutes until the pineapple begins to soften.
Take out the seeds from the vanilla pod and place into a bowl with the cream and icing sugar, whisk until the cream is stiffly whipped.
Serve with the pineapple in the papilotte.
«The pinapple can be substituted for other fruits such as mango or peach.»