Use metal skewers in the wedges, as they look really good and save on the sticky fingers - although it's still a good idea to have loads of napkins around when you're serving these! It's a great dessert!
- 1 lime, juice and zest
- 3 tablespoons icing sugar
- 100g mascarpone
- 4 tablespoons cream
- 1 Pineapple, peeled, cored and cut
- in 8 wedges lengthways
- 2 tablespoons melted butter
- 2 tablespoons honey
- 4 tablespoons pistachios, roughly chopped
- 1 tablespoon dukkah*
- 1 lime, zest only
- Mint leaves, to decorate
Dukkah / Dugga (traditional Egyptian mix of toasted nuts, seeds and spices):
- ¾ tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon sea salt
- 2 tablespoons toasted sesame seeds
- 4 tablespoon toasted hazelnuts
- To make the lime cream, combine all the ingredients in a small bowl and mix very well.
- Set aside.
- Heat a chargrill pan over a medium heat.
- Brush the pineapple wedges with the melted butter and honey mix.
- Place them on the heated chargrill pan and grill until caramelised.
- Remove onto a clean serving platter with tongs and arrange neatly.
- Mix the chopped pistachios, dukkah and lime zest together in a small bowl.
- Sprinkle over some of the dukkah-pistachio mix and place the rest in a small jar to serve.
- Decorate with mint leaves, serve with the lime cream, dukkah mix and enjoy.
Dukkah / Dugga:
- Put all the ingredients into a food processor and blitz until fairly smooth.
- Pour into a jar, seal and keep in a cool place.
Use metal skewers in the wedges, as they look really good and save on the sticky fingers – although it's still a good idea to have loads of napkins around when you're serving these!