Ingredients
1 ripe pineapple
8 oz Mascarpone
1/4 C confectioner sugar
1 T pure vanilla extract
Preparation
Peel pineapple but do not core cut into slices about 3/4" thick place in mixing bowl to reserve all juices. Grill over medium high heat for 20 minutes, turning halfway through. When done, immediately place back into mixing bowl with original juices and cover for 15 minutes to allow juices to settle. Then remove the pineapple to a plate and keep warm. Using paddle attachment on mixer, add the Mascarpone to the reserved grilled juices along with sugar and mix well. Pipe a dollop onto the center of each slice of pineapple and garnish the plate with chopped toasted Hazelnuts and enjoy!
