Home > Eat > Recipe > Recipe: Griddled Pineapple with Hibiscus Sugar and Mascarpone

Recipe: Griddled Pineapple with Hibiscus Sugar and Mascarpone

dessert
summer
1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

For a fresh ‘n’ fruity summer dessert without all the faffing, try Frankie Unsworth‘s griddled pineapple with hibiscus sugar and mascarpone. It’ll hit just the spot when you’re on the hunt for something light and easy to share with friends. And, if you follow Frankie’s handy styling tips you’ll turn a list of simple ingredients into nosh that looks entirely Michelin Star worthy.

Here’s what Frankie has to say about this recipe from her debut cookbook The New Art of Cooking: A Modern Guide to Preparing and Styling Delicious Food:

‘This is a lighter spin on a traditional cheesecake. Batons of glazed pineapple are the stars of the show with the creamy quenelles of whipped mascarpone taking a supporting role. I usually present this on individual plates or shallow bowls, but you could also pop it on a sociable serving plate and let people dig in. In summer, when using the oven is low priority, I like to snack on the pineapple fresh, dipping it in the sherbetty hibiscus sugar – an adult’s answer to the beloved childhood Dip Dab. For a bit of crunch on top, make the biscuitty crumbs from page 264 of my book, leaving out the cocoa powder, and scatter them over the top. Crushed amaretti biscuits would also work a dream.’

Griddled Pineapple with Hibiscus Sugar and Mascarpone

Frankie's Styling Tips:

Coconut Curls: Instead of buying coconut curls or chips, food stylists use a peeler to create elegant and far tastier curls from a fresh coconut; they’ll became an essential in your cook’s arsenal.

Quenelles: A ‘quenelle’ is the fancy chef method for neatly presenting scoopable creams – the neater version of a cook’s ‘dollop’. The key is to start with two similar (or ideally identical) tapered tablespoons with deep curves (vintage spoons are often this shape). Have a bowl of hot water at the ready. Dip the spoons in the water, shake off the excess and scoop up a generous heap of
the cream on one spoon, with the other spoon in the opposite hand, glide the other spoon under the cream, transferring the mixture on to the other spoon. Repeat until the sides are smooth and you can ease it off the spoon on to the plate.

Read more...

Read our full interview with Frankie

Get Frankie’s modern food styling and entertaining tips

Find out Frankie’s favourite spots around London

Win a copy of Frankie’s new book The New Art of Cooking

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

Preparation Time30 MINUTES

Cooking Time30 MINUTES

Resting Time0 MINUTES

Serves4-6

LevelEasy


ingredients

250g mascarpone cheese
2 limes
50g icing sugar
250ml double cream
1 medium pineapple
85g dark brown sugar
2 tbsp dried hibiscus flowers
2 tbsp caster sugar
1 coconut

Frankie's Styling Tips:

Coconut Curls: Instead of buying coconut curls or chips, food stylists use a peeler to create elegant and far tastier curls from a fresh coconut; they’ll became an essential in your cook’s arsenal.

Quenelles: A ‘quenelle’ is the fancy chef method for neatly presenting scoopable creams – the neater version of a cook’s ‘dollop’. The key is to start with two similar (or ideally identical) tapered tablespoons with deep curves (vintage spoons are often this shape). Have a bowl of hot water at the ready. Dip the spoons in the water, shake off the excess and scoop up a generous heap of
the cream on one spoon, with the other spoon in the opposite hand, glide the other spoon under the cream, transferring the mixture on to the other spoon. Repeat until the sides are smooth and you can ease it off the spoon on to the plate.

Read more...

Read our full interview with Frankie

Get Frankie’s modern food styling and entertaining tips

Find out Frankie’s favourite spots around London

Win a copy of Frankie’s new book The New Art of Cooking

1

Start this at least 4 hours ahead to allow the whipped cheese time to set. Put the mascarpone into a bowl with the zest of 1 lime and the icing sugar and beat until smooth. Add the double cream and whisk until you get soft peaks. I do this by hand so as not to whip it too far, you don’t want it to get grainy, just smooth and light. Place in a container, smooth over the top with a palette knife and chill for at least 4 hours.

2

Preheat the oven to 200°C/Fan 180°C/Gas 6.

3

Lop the top and base off the pineapple. Sit it upright and carve off the skin trying not to cut away too much of the flesh. Remove the ‘eyes’ by using a knife to cut them out in a spiral. Cut the pineapple lengthways into 12 wedges and trim off any core.

4

Pre-heat an oiled griddle pan over a medium heat. Mix the brown sugar and juice of both limes together in a bowl. Add the pineapple wedges and toss well to coat.

5

Once the griddle pan is hot, add the pineapple wedges (you might have to do this in batches), spacing them out. Press them down with the back of a spatula and cook on each side until golden and caramelised.

6

In a spice grinder or blender, blitz the dried hibiscus and half the caster sugar down to a rough powder (I like to leave a few slightly coarser bits), then combine with the remaining sugar and set aside.

7

Place the coconut in a heavy-duty plastic bag and use a hammer or rolling pin to crack it in half. Put the cracked coconut on a board and use a spoon or your hands to pry the flesh away from the shell. Starting on one side of a large piece of flesh, use a vegetable peeler to peel off large curls. You’ll only need about half the coconut for the dessert, but the toasted curls are great for a snack, or keep some aside to grate over the dessert at the end. Spread the curls in a single layer on a large baking sheet and bake for 3–5 minutes, until lightly toasted.

8

Scoop quenelles of the mascarpone mixture (see tips on how to make perfect quenelles), arrange them on plates and sprinkle with some grated coconut, if using. Place 2 or 3 overlapping wedges of pineapple beside them, add another quenelle then a few of the coconut curls, some lime zest and scatter generously with the hibiscus sugar.

 

SHOW MORE
SHOW LESS

Preparation Time30 MINUTES

Cooking Time30 MINUTES

Resting Time0 MINUTES

Serves4-6

LevelEasy


ingredients

250g mascarpone cheese
2 limes
50g icing sugar
250ml double cream
1 medium pineapple
85g dark brown sugar
2 tbsp dried hibiscus flowers
2 tbsp caster sugar
1 coconut

Frankie's Styling Tips:

Coconut Curls: Instead of buying coconut curls or chips, food stylists use a peeler to create elegant and far tastier curls from a fresh coconut; they’ll became an essential in your cook’s arsenal.

Quenelles: A ‘quenelle’ is the fancy chef method for neatly presenting scoopable creams – the neater version of a cook’s ‘dollop’. The key is to start with two similar (or ideally identical) tapered tablespoons with deep curves (vintage spoons are often this shape). Have a bowl of hot water at the ready. Dip the spoons in the water, shake off the excess and scoop up a generous heap of
the cream on one spoon, with the other spoon in the opposite hand, glide the other spoon under the cream, transferring the mixture on to the other spoon. Repeat until the sides are smooth and you can ease it off the spoon on to the plate.

Read more...

Read our full interview with Frankie

Get Frankie’s modern food styling and entertaining tips

Find out Frankie’s favourite spots around London

Win a copy of Frankie’s new book The New Art of Cooking

1

Start this at least 4 hours ahead to allow the whipped cheese time to set. Put the mascarpone into a bowl with the zest of 1 lime and the icing sugar and beat until smooth. Add the double cream and whisk until you get soft peaks. I do this by hand so as not to whip it too far, you don’t want it to get grainy, just smooth and light. Place in a container, smooth over the top with a palette knife and chill for at least 4 hours.

2

Preheat the oven to 200°C/Fan 180°C/Gas 6.

3

Lop the top and base off the pineapple. Sit it upright and carve off the skin trying not to cut away too much of the flesh. Remove the ‘eyes’ by using a knife to cut them out in a spiral. Cut the pineapple lengthways into 12 wedges and trim off any core.

4

Pre-heat an oiled griddle pan over a medium heat. Mix the brown sugar and juice of both limes together in a bowl. Add the pineapple wedges and toss well to coat.

5

Once the griddle pan is hot, add the pineapple wedges (you might have to do this in batches), spacing them out. Press them down with the back of a spatula and cook on each side until golden and caramelised.

6

In a spice grinder or blender, blitz the dried hibiscus and half the caster sugar down to a rough powder (I like to leave a few slightly coarser bits), then combine with the remaining sugar and set aside.

7

Place the coconut in a heavy-duty plastic bag and use a hammer or rolling pin to crack it in half. Put the cracked coconut on a board and use a spoon or your hands to pry the flesh away from the shell. Starting on one side of a large piece of flesh, use a vegetable peeler to peel off large curls. You’ll only need about half the coconut for the dessert, but the toasted curls are great for a snack, or keep some aside to grate over the dessert at the end. Spread the curls in a single layer on a large baking sheet and bake for 3–5 minutes, until lightly toasted.

8

Scoop quenelles of the mascarpone mixture (see tips on how to make perfect quenelles), arrange them on plates and sprinkle with some grated coconut, if using. Place 2 or 3 overlapping wedges of pineapple beside them, add another quenelle then a few of the coconut curls, some lime zest and scatter generously with the hibiscus sugar.

 

SHOW MORE
SHOW LESS

For a fresh ‘n’ fruity summer dessert without all the faffing, try Frankie Unsworth‘s griddled pineapple with hibiscus sugar and mascarpone. It’ll hit just the spot when you’re on the hunt for something light and easy to share with friends. And, if you follow Frankie’s handy styling tips you’ll turn a list of simple ingredients into nosh that looks entirely Michelin Star worthy.

Here’s what Frankie has to say about this recipe from her debut cookbook The New Art of Cooking: A Modern Guide to Preparing and Styling Delicious Food:

‘This is a lighter spin on a traditional cheesecake. Batons of glazed pineapple are the stars of the show with the creamy quenelles of whipped mascarpone taking a supporting role. I usually present this on individual plates or shallow bowls, but you could also pop it on a sociable serving plate and let people dig in. In summer, when using the oven is low priority, I like to snack on the pineapple fresh, dipping it in the sherbetty hibiscus sugar – an adult’s answer to the beloved childhood Dip Dab. For a bit of crunch on top, make the biscuitty crumbs from page 264 of my book, leaving out the cocoa powder, and scatter them over the top. Crushed amaretti biscuits would also work a dream.’

Griddled Pineapple with Hibiscus Sugar and Mascarpone

1

Start this at least 4 hours ahead to allow the whipped cheese time to set. Put the mascarpone into a bowl with the zest of 1 lime and the icing sugar and beat until smooth. Add the double cream and whisk until you get soft peaks. I do this by hand so as not to whip it too far, you don’t want it to get grainy, just smooth and light. Place in a container, smooth over the top with a palette knife and chill for at least 4 hours.

2

Preheat the oven to 200°C/Fan 180°C/Gas 6.

3

Lop the top and base off the pineapple. Sit it upright and carve off the skin trying not to cut away too much of the flesh. Remove the ‘eyes’ by using a knife to cut them out in a spiral. Cut the pineapple lengthways into 12 wedges and trim off any core.

4

Pre-heat an oiled griddle pan over a medium heat. Mix the brown sugar and juice of both limes together in a bowl. Add the pineapple wedges and toss well to coat.

5

Once the griddle pan is hot, add the pineapple wedges (you might have to do this in batches), spacing them out. Press them down with the back of a spatula and cook on each side until golden and caramelised.

6

In a spice grinder or blender, blitz the dried hibiscus and half the caster sugar down to a rough powder (I like to leave a few slightly coarser bits), then combine with the remaining sugar and set aside.

7

Place the coconut in a heavy-duty plastic bag and use a hammer or rolling pin to crack it in half. Put the cracked coconut on a board and use a spoon or your hands to pry the flesh away from the shell. Starting on one side of a large piece of flesh, use a vegetable peeler to peel off large curls. You’ll only need about half the coconut for the dessert, but the toasted curls are great for a snack, or keep some aside to grate over the dessert at the end. Spread the curls in a single layer on a large baking sheet and bake for 3–5 minutes, until lightly toasted.

8

Scoop quenelles of the mascarpone mixture (see tips on how to make perfect quenelles), arrange them on plates and sprinkle with some grated coconut, if using. Place 2 or 3 overlapping wedges of pineapple beside them, add another quenelle then a few of the coconut curls, some lime zest and scatter generously with the hibiscus sugar.

 

SHOW MORE
SHOW LESS
Profile Photo
WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
comments
Leave A Comment

DON'T BE SHY WE WANT TO HEAR FROM YOU.

RSS feed for comments on this post. TrackBack URL

dessert

MORE RECIPES WITH dessert

summer

Summer

instagram

join us on instagram

instagram

join us on instagram
Skip to toolbar