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Grilled Pineapple with Rosemary Mascarpone

·
4 servings

  1. Prep the pineapple

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

  2. 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.

  3. 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.

  4. Whisk into 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 slices and serve with the rosemary mascarpone, finished with a sprig of rosemary and a sprinkle of sugar.

  6. You're done!

    Enjoy your meal!

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