Grilled Pineapple with Baked Mascarpone Cream

151125 Grilled Pineapple with Baked Mascarpone Cream-9437

Wonderful and different variation to the crème anglais or ice cream usually served with grilled pinapple. Start by making the Mascarpone Cream in advance as it needs to be chilled for a couple of hours.

1 pineapple, cut into thick slices
1 tbsp cinnamon
3 tbsp brown sugar

½ vanilla bean pod
4 egg yolks
50 ml brown sugar
250 g Mascarpone Cheese
2 tbsp milk

  1. Oven at 175C
  2. Scrape out the vanilla seeds from the pod and add to egg yolks
  3. Add the sugar and whisk until fluffy
  4. Mix the cheese and milk.
  5. Add the egg mix.
  6. Pour into greased casserole dish. Bake in the oven for 30 minutes. Let cool
  7. Whisk the mixture again and refrigerate for at least 2 hours.
  8. Coat the pineapple with the sugar/cinnamon mixture. Refrigerate for 30 minutes.
  9. On a heated grill (or in a hot grill pan), fry the pineapple until the grill lines have coloured both sides.
  10. Serve with the mascarpone mixture.

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