Grilled Pineapple with Rosemary Mascarpone
· 4 servings
Prep the pineapple
Peel the pineapple and cut out the tough core. Slice into rounds.
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.
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.
Whisk into the mascarpone
Let the syrup cool, then whisk it together with the mascarpone. Chill before serving.
Grill the pineapple and serve
Grill the pineapple slices and serve with the rosemary mascarpone, finished with a sprig of rosemary and a sprinkle of sugar.