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.
- 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