Recipe: Griddled Pineapple with Hibiscus Sugar and Mascarpone
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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
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.
Preheat the oven to 200°C/Fan 180°C/Gas 6.
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.
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.
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.
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.
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.
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.
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.
Preheat the oven to 200°C/Fan 180°C/Gas 6.
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.
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.
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.
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.
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.
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.
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
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.
Preheat the oven to 200°C/Fan 180°C/Gas 6.
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.
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.
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.
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.
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.
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.
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