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!

Ingredients

  • 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

Method

  1. To make the lime cream, combine all the ingredients in a small bowl and mix very well.
  2. Set aside.
  3. Heat a chargrill pan over a medium heat.
  4. Brush the pineapple wedges with the melted butter and honey mix.
  5. Place them on the heated chargrill pan and grill until caramelised.
  6. Remove onto a clean serving platter with tongs and arrange neatly.
  7. Mix the chopped pistachios, dukkah and lime zest together in a small bowl.
  8. Sprinkle over some of the dukkah-pistachio mix and place the rest in a small jar to serve.
  9. Decorate with mint leaves, serve with the lime cream, dukkah mix and enjoy.

Dukkah / Dugga:

  1. Put all the ingredients into a food processor and blitz until fairly smooth.
  2. Pour into a jar, seal and keep in a cool place.

Tip:

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!