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1
For the syrup, put 4 cups water into a pan and add all the ingredients.
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2
Slowly bring to a boil over gentle heat, stirring occasionally.
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3
Simmer over medium heat to reduce by three-quarters, to make a thick syrup.
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4
Set aside.
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5
Preheat the oven to 350F.
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6
Using a serrated knife, cut a 1 1/4-inch slice from the top, removing the leafy fronds, and a 3/4-inch slice from the base of the pineapple to enable it to stand upright.
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7
Now working from top to bottom and following the curve of the fruit, remove the peel.
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8
To remove the little black eyes, and create an attractive finish at the same time, cut a spiral groove, 1/4 inch deep, around the entire fruit.
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9
Stud the flesh evenly all over with the cloves.
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10
Heat the oil in an oval pan (or one that will take the whole fruit) until very hot, then add the pineapple and lightly color all over.
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11
Transfer the pineapple to a medium-small roasting dish, standing it upright.
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12
Baste the pineapple with the reduced syrup and roast in the oven for 35 to 40 minutes, depending on the ripeness of the fruit, basting it every 5 minutes or so with the syrup, and keeping it upright.
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13
Let the roasted pineapple stand for 10 to 15 minutes before serving, basting from time to time with the syrup.
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14
To serve, lie the pineapple on its side and cut into slices, about 1/2 inch thick.
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15
Arrange in a serving dish, retaining the star anise for decoration, and serve just warm.
