Pineapple caveman style | maple syrup | mascarpone

4 persons | Fruit, Kamado, Desserts | Vegetarian | Dessert

Prep time

• Fill the Kamado with a medium amount of charcoal. Since you are doing caveman style cooking in this recipe, it is important to choose a charcoal with a pure composition. We recommend Binchotan. Light the charcoal let it come to a temperature of +/- 180°C.

Preparation

• This recipe is a caveman style preparation, which means you cook the fruit directly on the coals. Seems difficult but with the right steps, it is not and you will make a superb recipe! 
   
• Mix the injection seasoning with a little water so that it becomes liquid but not too watery!
   
• Inject the pineapple with the dessert injection, place it in the fire until cooked (this will take about 1 hour). A black exterior is not a problem, check for doneness with a skewer.
   
• Mix the mascarpone with, the pith of, the vanilla pod and some icing sugar to taste. Cut the tarragon leaves and mix them with the mascarpone.
   
• When cooked, remove the pineapple from the coals. Remove the skin from the pineapple and then slice it into pieces. Dress these on a plate, add the syrup as a topping, finish with a scoop of mascarpone and sprinkle with the lime zest.

Tip
Add a scoop of vanilla ice cream and some chocolate.
 

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