Halloween my way : roasted pineapple candy

This time of the year is quite challenging for foreigners in London. So many traditions come our way, it is like a giant test of our English manners.
My problem is, as much as I would love to be mistaken for a native, there is no way I am going to do “Movember”, and I have a genuine case of conscience when it comes to Halloween… I just can’t see myself giving cheap sweets to kids lamely dressed up like living deads. Nor can I imagine that those kids would enjoy tasting my cheese platter, although I do consider it to be a fine treat.

So to show my commitment to the welcoming UK, I am left with few options:

1. Wearing a poppy : check !

2. Trying to upgrade Halloween – minimalist ode to pumpkins as a table center piece : check !

3. Offer a substitute to supermarket candies – the giant pineapple bonbon: check !

1 ripe pineapple
1 orange
Vanilla pod
Caster sugar & honey

Peal the pineapple and remove all the little thorns.
Preheat the oven to 200 degrees.
In a casserole dish prepare a caramel with water and sugar ( the original recipe stared 100g, but as the pineapple is very sweet already I reduce to approx 50g and added a bite of honey ). Let it come to boiling, then lower the heat and roll the pineapple in the syrup, add orange zest and its juice.
Let to cook for 20 min in the oven.

You can serve it lukewarm, with vanilla ice.
So, treats or tricks ?