A sweet dessert to finish off a great summer night’s grilling.

2 pineapples, peeled, cut crosswise into 1/2″-thick slices, with core removed

2/3 cup mascarpone cheese, room temperature

1/2 tsp vanilla extract

2/3 cup chocolate-hazelnut spread (e.g. Nutella)

6 Tbsp. whipping cream

Extra virgin olive oil

3 Tbsp. hazelnuts, chopped and toasted

1. Preheat outdoor barbeque to medium-high heat.  If outdoor barbeque not available, use indoor grill pan on medium-high heat.  Lightly oil grill using extra virgin olive oil.

2. Grill pineapples until heated through and beginning to brown, about 3 minutes per side.

3. While pineapples are cooking, whisk mascarpone and vanilla in a small bowl to blend, and set aside.

4.  Combine chocolate-hazelnut spread and whipping cream in bowl, and stir to combine.

5. Place chocolate-hazelnut mixture in microwave and heat on high for about 2 minutes, stirring every 20 seconds to blend well.

6. Transfer pineapple slices to a large platter, and drizzle with warm chocolate-hazelnut mixture.

7. Dollop with mascarpone mixture, sprinkle with hazelnuts, and serve.

Original recipe found at cookingchanneltv.com
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