Grilled Pineapple Skewer

INGREDIENTS:

• fresh pineapple, cut into thick slices
• 175g Filled Raspberry & Peach Drops by Cavendish & Harvey
• 125g mascarpone
• 150g Cream of Coconut
• 100ml cream
• 1 vanilla pod
• coconut flakes (optional)

Preparation:

• Preheat the grill to medium heat and grill the pineapple slices directly on the grill grate for
  about 3-4 minutes on each side until lightly browned and grill marked. Then prepare the
  pineapple slices on a plate.
• Melt the Raspberry & Peach Drops in a small saucepan over medium heat for the candy
  glaze. Add a few tablespoons of water to thin the glaze, if desired. Drizzle the pineapple
  slices generously with the candy glaze.
• For the coconut cream: halve the vanilla pod and scrape out the pulp. Mix the
  mascarpone with the Cream of Coconut and the vanilla pulp in a bowl. Whip the cream
  until stiff and fold it into the mascarpone mixture.
• Serve the finished pineapple slices together with the creamy coconut cream. Optionally,
  the pineapple slices can be sprinkled with coconut flakes.