Maraschino Roasted Pineapple
This Maraschino Roasted Pineapple from Francesco Mazzei is a stunning dish that is the perfect sweet treat to end a meal with.
Ingredients
- 1 pineapple
- 40gr caster sugar
- 40gr muscovado sugar
- 20gr honey
- 50ml Maraschino
- 1 vanilla pod
- 1 cinnamon quill
- 2 star anise
- 15gr butter
For the cream:
- 150gr mascarpone
- 150ml whipping cream
- 80gr sugar
- ½ vanilla pod
Method
Pre-heat the oven at 220°C.
Peel the pineapple, cut in four wedges and remove the central hard part.
In an oven-proof pan add the sugars, the honey and the spices, vanilla (seeds and pod halved). Start to melt on a medium heat then add the pineapple wedges.
Increase the heat and let it caramelise it, turning upside down for even colour. Pour in the maraschino, let it flame until burns completely down.
Add the butter and transfer the pan into the oven. Cook for about 10 minutes.
Meanwhile, in a bowl mix the mascarpone, sugar, the seeds from the vanilla pod and the cream. Whip until stiff and serve next to the pineapple.
Ingredients
- 1 pineapple
- 40gr caster sugar
- 40gr muscovado sugar
- 20gr honey
- 50ml Maraschino
- 1 vanilla pod
- 1 cinnamon quill
- 2 star anise
- 15gr butter
For the cream:
- 150gr mascarpone
- 150ml whipping cream
- 80gr sugar
- ½ vanilla pod
Method
Pre-heat the oven at 220°C.
Peel the pineapple, cut in four wedges and remove the central hard part.
In an oven-proof pan add the sugars, the honey and the spices, vanilla (seeds and pod halved). Start to melt on a medium heat then add the pineapple wedges.
Increase the heat and let it caramelise it, turning upside down for even colour. Pour in the maraschino, let it flame until burns completely down.
Add the butter and transfer the pan into the oven. Cook for about 10 minutes.
Meanwhile, in a bowl mix the mascarpone, sugar, the seeds from the vanilla pod and the cream. Whip until stiff and serve next to the pineapple.
