1 small pineapple
2 bananas
2 apples
250gr caster sugar
250ml fresh whipping or double cream
100gr butter
2cl dark rum
1 branch of fresh thyme
1 vanilla pod

1. Peel the fruit and chop them into large chunks.
2. Put 100gr of sugar in a pan with a little water and the fresh thyme and cook until it reaches a syrup consistency then add the cream and the split vanilla pod.
3. Bring to the boil, then simmer the thyme and pod in the cream for 15 minutes.
4. Drain and keep refrigerated.
   
5. Pan fry the pineapple in a third of the butter until golden brown then sprinkle with sugar and flambé with a third of the rum; repeat this action with the apples and bananas.
   
6. Place the hot fruit on a plate and surround with the cold thyme cream.