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Cooking

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Grilled Pineapple with Rosemary Mascarpone

·
4 servings

  1. Prepare the pineapple

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

  2. 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.

  3. 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.

  4. Whip with the mascarpone

    Let the syrup cool, then whisk it together with the mascarpone. Chill before serving.

  5. Grill the pineapple and serve

    Grill the pineapple and serve with the mascarpone, garnished with a sprig of rosemary and a sprinkle of sugar.

  6. You're done!

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