Ingredients
- 3 tablespoon whipping cream
- 1 tablespoon pineapple, peeled and cut crosswise into 1⁄2-inch-thick slices
Preparation
Baking Directions:
Preheat the oven to 350 degrees F.
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 from the nuts.
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 the warm chocolate-hazelnut sauce over.
Dollop the mascarpone mixture atop.
Sprinkle with the hazelnuts and serve.
