GRILLED PINEAPPLE WITH BOURBON CARAMEL SAUCE
Serves 6 Caramel
⅔ cup brown sugar
175ml thickened cream
1-2 tbsp bourbon whiskey, to taste
1 small pineapple (850g) Light olive oil, for greasing ¼ cup maple syrup
250g mascarpone
125ml thickened cream Chopped toasted natural
almonds, to serve
1. To make caramel sauce, place sugar, cream and bourbon in a small saucepan. Stir over a medium heat until sugar dissolves and mixture comes to a gentle boil. Gently boil, on medium-low, for about 15 minutes or until thickened. Transfer to a heatproof bowl and allow to cool completely.
2. Trim top and bottom of pineapple. Cut, with skin on, into 1.5cm-thick rounds. Lightly grease a barbecue or chargrill plate with oil to a medium-high heat. Cook pineapple rounds in two batches, brushing both sides generously with maple syrup, for about 5 minutes each side or until charred and caramelised.
3. Whisk mascarpone and cream in a bowl until dollop consistency. Place warm pineapple rounds on a platter and add cream. Drizzle with caramel sauce and sprinkle with nuts to serve.