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This recipe combines the sweetness of caramelized Caribbean pineapple with the creamy goodness of mascarpone. The pomegranate seeds add a burst of flavour and the coconut flakes provide a delightful crunch. Enjoy this tropical dessert with family and friends!
Prepare the Mascarpone cream: In a bowl, whisk together the mascarpone cheese, icing sugar, and vanilla paste or extract until smooth and creamy. Set it aside in the fridge.
Caramelize the sauce: Place the sugar in a large frying pan over medium heat and allow it to melt gently without stirring for about 8 minutes until it dissolves completely. Add 50g of butter and stir until combined. Simmer for approximately 5 minutes until you have a dark and well-combined sauce. Pour in the dark rum or orange juice and stir until incorporated. Then add the double cream and continue to simmer for another 2-3 minutes until the sauce thickens and becomes glossy. Transfer the sauce into a serving jug and wipe out the pan.
Cook the pineapple: Add the remaining butter to the pan and place the pineapple fingers in it. Cook for a few minutes on each side until they turn golden. Alternatively, you can grill the pineapple on a griddle pan or barbecue until golden.
Serve: Transfer the golden pineapple to serving plates. Sprinkle pomegranate seeds and coconut flakes over the pineapple. Drizzle the caramelized sauce over the dish. Serve with the chilled vanilla mascarpone cream.