Heat oven to 180C. Chop off the base and peel the pineapple, leaving the leafy top intact. In a roasting dish mix the sugar and Lemon Verbena. Roll the peeled pineapple in the sugar/verbena mixture so the all of the flesh has a light covering.  Lay the coated pineapple on its side in the roasting dish, pour the rum into the base of the roasting dish and smear the softened butter all over the top.

Place the roasting dish in the oven for 45 minutes, basting the pineapple every 10 to 15 minutes. Test after 45 minutes. The pineapple should be caramelised on the outside and should feel tender inside when pierced with a sharp knife. Leave in the oven a bit longer if necessary.

Whisk up the crème fraiche and stir in the chopped sweet cicely and mint. Pile into a bowl. Place the pineapple on a platter, cut it longways into wedges or across the middle into rounds. Pour over some of the pan juices and serve with the herby crème fraiche.