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.