For the Stuffed Pineapple, cut the pineapple in half, hollow it out and cut the flesh into small cubes.
Sift the semolina into boiling milk to make a firm cream. Stir in a blob of butter. Add raisins and sugar. Flavor with cinnamon.
Stir the pineapple pieces into the semolina mixture, fill into the hollowed pineapple, and gratinate in the oven at 180° C for a few minutes.
Sprinkle the stuffed pineapple with cinnamon and serve hot!
Preparation Tip:
Stuffed pineapple is a decorative dessert!
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