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Recipe: Griddled Pineapple with Hibiscus Sugar and Mascarpone

dessert
summer
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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

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Preparation Time30 MINUTES

Cooking Time30 MINUTES

Resting Time0 MINUTES

Serves4-6

LevelEasy


ingredients

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Preparation Time30 MINUTES

Cooking Time30 MINUTES

Resting Time0 MINUTES

Serves4-6

LevelEasy


ingredients

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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

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WRITTEN BY:
Bex Shannon

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

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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

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Your dream holiday destination

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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

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Your dream holiday destination

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