Roasted Pineapple with Sour Cream

1 ripe Pineapple - prepared as seen on photo
200 Gramms of Sugar
1 Cinnamon Stick
1 dl dry white wine
1 dl water
1 Vanilla Pod, halved and sliced
Sour Cream

Put 150 grams of sugar in a pan and melt do a light caramel - put vanilla pod and cinnamon stick in the sugar and cook in the sugar for 10 seconds. Pour in the white wine and water and reduce to a sirup. Baste the pinapple with the sirup - leave some sirup aside for later. Put the pineapple in the fridge and cover with clingfilm. Continue basting the pineapple for around 12 hours and let marinade with the sirup evenly.

Set the grill of your often to 250° top heat. Put the pinnaple on a a rotisserie spit and fix well. Let pineapple rotate under the grill for around 30 minutes. Take out the spit and sprinkle the pineapple with the remaining sugar - making sure the pineapple is well covered with sugar. Put spit back in and caramelize for another 10 minutes or so. Keep checking for your desired degree of caramelization.

Reduce the left over sirup liquid to a thicker sirup. Cut the pineapple in pieces. Serve warm - cover with some of the sirup and a spoon over a spoon of sour cream.