At a glance
You're grilling fresh pineapple to caramelize its natural sweetness while whipping up a fragrant rosemary mascarpone cream that works best when made ahead. The trickiest part is getting the rosemary syrup to the right thickness, but once that's done and chilled, you're just moments away from a show-stopping warm-weather dessert.
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Prepare the pineapple
Peel the pineapple and cut out the tough core. Slice into rounds.
For this step
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Make the rosemary syrup
Place the rosemary sprigs in a pot and add just enough water to cover them – don't overdo it, so you won't need to boil off too much later. Stir in the sugar. Use around 5 sprigs of rosemary and 5 tablespoons of sugar. Adjust the flavor to taste.
For this step
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Reduce to a thick syrup
Bring to a boil to create a sweet, richly aromatic syrup. Remove the rosemary and keep simmering until the syrup thickens.
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