Remove the skin from the pineapple and cut into quarters. Remove the woody centre and cut into large cubes.
Heat the butter and sugar in a good non-stick pan and add the cubes of pineapple and slices of ginger. Split the vanilla pod and add half the seeds to the pineapple. Cook over low heat basting regularly for 5 minutes.
Meanwhile whip the two creams, sugar and remaining vanilla seeds in a medium bowl with a whisk until soft and peaky.
Remove from the bowl and set aside.
Add a dash of crème de cacao to the pineapple and swirl around. Spoon the pineapple into bowls with a scoop of the cream and syrup.
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