Tuesday, April 8, 2008

Grilled Pineapple with Nutella

Who doesn't love Nutella or haven't gobbled it when they were kids? Well, I know I gobbled it for sure:) So when I saw Giada De Laurentiis prepare this dessert, I had to try it. I'm glad I did:)

You don't have to use fresh pineapples, the canned kind works just as well. You can also try this with bananas, it also comes out great.

Try not to microwave the Nutella, but cook it over the stove, otherwise it might curdle.

You can also skip the mascarpone if you don't have it around, and use whipped cream instead. Heavenly!!!:)


GRILLED PINEAPPLE WITH NUTELLA

Ingredients:

2 pineapples, peeled, cut crosswise into 1/2-inch-thick slices and core removed
2/3 cup mascarpone cheese, room temperature
1/2 teaspoon vanilla extract
2/3 cup chocolate-hazelnut spread (recommended: Nutella)
6 tablespoons whipping cream
Olive oil
3 tablespoons chopped toasted hazelnuts

Directions:
Prepare the outdoor barbecue to medium-high heat. If you do not have a barbecue, you can use an indoor grill pan set to medium high heat. Lightly oil the grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It's important to leave the pineapples on the grill, untouched so that you can create the grill marks.

While the pineapples are cooking, whisk the mascarpone and vanilla in a small bowl to blend. Set aside.

Combine the chocolate-hazelnut spread and cream in a small bowl and stir to combine. Place in a microwave on high for about 2 minutes, stirring every 20 seconds to blend well. Alternatively, you can combine the chocolate-hazelnut spread and cream in a small saucepan, set over low heat, and cook for about 5 minutes, stirring constantly. Heat until satiny smooth and easy to pour, about 3 to 5 minutes.

Transfer the pineapple slices to a large platter. Drizzle the warm chocolate-hazelnut sauce over.

Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve.

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