Grilled Pineapple with Rosemary Mascarpone

Step-by-step method

Let’s cook

At a glance

You'll prep fresh pineapple and craft a fragrant rosemary syrup that gets whisked into creamy mascarpone — the flavors develop best if you make the topping ahead and chill it overnight. The fun part comes at the end when you get the grill going and quickly char those pineapple slices before plating them with the rosemary mascarpone.

  1. 1/5

    Prep the pineapple

    Peel the pineapple and cut out the tough core. Slice into rounds.

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  2. 2/5

    Make the rosemary syrup

    Put the rosemary sprigs in a saucepan and cover with just enough water to submerge them — don't add too much, or you'll end up boiling it down for ages. Stir in the sugar. Use around 5 sprigs of rosemary to 5 tablespoons of sugar, then adjust to taste.

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  3. 3/5

    Reduce to a thick syrup

    Bring to the boil to create a sweet, richly aromatic syrup. Remove the rosemary and keep simmering until the syrup thickens.

Grilled Pineapple with Rosemary Mascarpone

bohynekuchyne
Active time total 38 min
Prep 15 min Cook 23 min
Plus 30 min of resting (not counted in active time)
4 Ingredients
5 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 4 ingredients

Adjust servings

What's in it?

544 kcal

Calories

71 g

Carbohydrates

33 g

Fats

8 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

This dessert is just perfect for warm weather — and the best part is, you make it right on the grill. You can whip up the mascarpone the day before and let it chill in the fridge, which lets the rosemary flavour really come through.

Gluten-free Vegetarian Desserts Grilling

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