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.
Serves 4
Prep time: 5 minutes
Cooking time: 15 minutes
1 pineapple, peeled, cored and cut into 8 wedges
1/2 cup castor sugar
175 ml water
1/2 tsp black pepper
4 tbsp mascarpone
1/4 cup toasted coconut
Preheat your barbecue then chargrill the pineapple. 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. 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
Chargrilled pineapple with black pepper caramel and mascarpone
Chargrilled pineapple with black pepper caramel and mascarpone. Photo / Janna Dixon
AdvertisementAdvertise with NZME.