Melt the butter in the pan over a medium flame and add the pineapple. Keep turning them to make sure the butter soaks in.

Gently pour the rum into the pan and stir in well. I like to blend two
different types of rum to give a complex tropical flavor that even a pirate could savor. Allow to simmer for 3 minutes, creating a sweet sticky sauce for the dessert.

Place the fruit pieces onto crisp white plates, drizzle a little sauce
over the fruit then add a little French twist with a spoonful of crème fraiche on top. At the last minute before serving, pour the remainder of the sauce over the dish.