21
Jul
Low N Slow Barbecued Whole Pineapple
Ingredients
- 2 whole very ripe pineapples
- 3 cups Sugar
- 1 cups litre Riesling 4plus 3 tablespoons
- 2 packs quince paste (use rectangular if you can find it) thinly sliced
- 2 cups mascarpone cheese
Instructions
- Heat a hooded BBQ grill to medium heat. (see note)
- Peel the pineapples.
- Combine the wine and sugar in a saucepan large enough to fit one pineapple at a time and set over medium high heat, stirring occasionally to dissolve the sugar.
- Place the pineapples in the syrup, (one at a time) and turn to completely coat.
- put them on the grill, away from direct flame and close the hood.
- Every half hour for 4 hours, put the pineapple back in the syrup, coat again, return to the grill and continue cooking, turning occasionally to evenly brown their exterior.
- Slice and serve the pineapples with mascarpone and sliced quince paste.