Carpaccio d'Ananas | Seasoning to cut Espelette, Jolokia, Trinidad or Reaper peppers

For 6 persons :
- 1 pineapple
- 200g of sugar
- 10cl of water
- 1 cap of amber rum
- 1 vanilla pod
- 10 mint leaves
- 1 Seasoning to be cut with the pepper of your choice

1. Peel the pineapple
2. Cut thin slices with a sharp knife.
3. To make the syrup, mix the water, sugar, rum, vanilla and 5 mint leaves in a saucepan.
4. When the syrup begins to boil, let reduce for a few minutes.
5. Pour it over the pineapple slices.
6. Leave to rest in the refrigerator until the preparation is cold.
7. Arrange on a plate and sprinkle with a few chopped mint leaves.
8. Cut a few chili pencil shavings of your choice.