My love for fruit with Nutella is no longer limited to Crepes. This was a fun new dessert to try on a quiet night at home. I dare you not to lick the spoon from the Nutella cream sauce. (I am going to make some more and serve it over ice cream next time.)
Grilled Pineapple with Nutella
Credit: Everyday Italian by Giada DeLaurentiis
½ cup hazelnuts
¼ teaspoon pure vanilla extract
⅓ cup mascarpone cheese
⅓ cup chocolate-hazelnut spread, such as Nutella
3 tablespoons whipping cream
1 pineapple, peeled and cut crosswise into ½-inch-thick slices
1. 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.
2. 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.
3. Prepare a charcoal or gas grill for medium-high heat,or preheat a ridged grill pan over 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.
4. Transfer the pineapple slices to a large platter and drizzle the warm chocolate-hazelnut sauce over the slices. Dollop the top with the mascarpone mixture and sprinkle with the hazelnuts and serve.