Chargrilled pineapple with black pepper caramel and mascarpone

Believe it or not, pineapple and black pepper are old friends. This makes a fantastic recipe for the barbecue as it's simple and tasty. You can also try using chopped fresh chilli in place of the black pepper with equal success.

Ingredients

1	Pineapple, peeled, cored and cut into 8 wedges (Main)
½ cup	Caster sugar
175 ml	Water
½ tsp	Black pepper
4 Tbsp	Mascarpone
¼ cup	Toasted coconut

Directions

1. Preheat your barbecue then chargrill the pineapple.
2. Bring 100ml water and the sugar to the boil and simmer gently without stirring until it turns to a deep caramel, add the black pepper and 75ml water.
3. To serve: Drizzle the pineapple with the pepper caramel and top with a dollop of mascarpone and a sprinkle of toasted coconut.*James Patterson is executive chef for Nosh food markets.noshfoodmarket.co.nz