Friday, July 21, 2006

Grilled Pineapple with Nutella

From: Giada De Laurentiis; Everyday Italian

1/4 C hazelnuts
1/4 tsp pure vanilla extract
1/3 C mascarpone cheese
1/3 C chocolate-hazelnut spread (such as Nutella)
3 Tbsp whipping cream
olive oil
1 pineapple, peeled and cut crosswise into 1/2" thick slices (if using canned slices, pan them dry before grilling)

Preheat the oven to 350. Place the hazelnuts on a large, heavy baking sheet, and toast in the oven, stirring occasionally, until the nuts are fragrant and light golden brown in the center, about 7 minutes. Let cool completely. Rub the hazelnuts between your palms to remove the dark skins. Chop the hazelnuts and set aside.

In a small bowl, stir the vanilla into the mascarpone just to blend. Set aside. In another small bowl, combine the chocolate-hazelnut spread and the cream. Microwave until warm, stirring every 20 seconds to blend, about 1 minute total.

Prepare a charcoal or gas grill for medium-high heat, or preheat a ridged grill pan over a medium-high flame. Lightly oil the grill rack or pan. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side.

Transfer the pineapple slices to a large platter, and drizzle warm chocolate-hazelnut sauce over. Dollop the mascarpone mixture atop. Sprinkle with hazelnuts and serve.

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