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Grilled Pineapple with Mascarpone and Pistachio Crumble

Photo: Cedric Angeles; Styling: Rachel Burrow

Active time 20 mins
Total time 1 hr
Yield

Serves: 8 to 10

Grilling pineapple is a great way to unleash the sweetness of the fruit. While it's a great addition to a dinner dish, we think it's better at dessert, topped with a cream mascarpone and nutty crumble.

Ingredients

  • 1 large, ripe pineapple; peeled, cored, and cut into 8 to 10 wedges
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces (1/2 cup) mascarpone cheese
  • 1/4 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup honey
  • Pistachio Crumble

How to Make It

  1. Heat grill to high (450°F to 550°F). Brush pineapple wedges lightly with oil, and place on the grill. Grill, uncovered, turning occasionally, until charred, 12 to 16 minutes. Transfer to a serving plate.

  2. Beat mascarpone, cream, sugar, and vanilla with a mixer at medium speed until mixture is thickened and smooth, about 30 seconds. Spoon mixture into a piping bag with a star tip attached, or into a zip-top plastic freezer bag with one corner snipped to make a hole. Pipe mascarpone cream onto pineapple wedges, drizzle with honey, and sprinkle with Pistachio Crumble.