Easy grilled pineapple with vanilla syrup served with Mascarpone

Simple, light and delicious fruity dessert which can be served all year round but I think warm months suit it better for some reason. Maybe because grilled pineapple brings to mind eating outside and BBQs and fun and cheerful Summer moods. Anyway, you can have it any time you like because it is easy and not complicated at all. For a lighter version instead of Mascarpone use Greek thick strained yoghurt chilled from the fridge

Prepared by Vassilis Kallides,
 a prominent Head Cook and food author

from "Cook Book" magazine of "ETHNOS" newspaper



Ingredients (for 6 people):
2 medium fresh and ripe pineapples
250 gr. of Mascarpone cheese
1 cup of water
1 vanilla pod
1 cup of brown sugar

Method:
Clean the pineapples of their leaves and skin. Cut each one into 6 rings and discard the central hard part.

Warm well a non-stick grill-pan on high heat and cook the pineapple slices until they are nicely coloured on both sides.

In the meantime, boil in a small saucepan the water with the sugar, stirring with a wooden spoon making sure the sugar is dissolved.

Score the vanilla pod lengthwise and take out the seeds with the tip of a small knife. Add the vanilla seeds into the saucepan and boil the syrup for about 5 more minutes.

Transfer the pineapple slices on a large serving platter and pour over with the hot vanilla syrup. Arrange on the side, dollops of the Mascarpone cheese and serve immediately.