You will need: Firebricks / grill grate
Top heat: Cook pineapple approx. 200-220°C / flambé pineapple approx. 220-250°C
Preheating: approx. 15 minutes
Working hours: 35 minutes
Cook the pineapple: ca. 75 minutes
Flambé the pineapple: ca. 5-10 minutes

Ingredients (for 8 people)

• 1 pineapple
• 2 tablespoons clarified butter
• 80 g brown sugar
• Juice from ½ organic lime
• 60 ml gin
• 1-2 tsp pink berries + pink berries for decoration
• 12 ladyfingers

For the rosemary and mascarpone cream:

• 1 organic lime
• 300 g mascarpone
• 300 g low-fat quark
• 60 g powdered sugar
• 2 tsp fresh rosemary, finely chopped

A small remark:
In this recipe, the pineapple is cooked in the Merklinger in advance. Of course, you don't need to heat up your oven for this.
You can also cook the pineapple in the Merklinger a few days in advance if the oven is already in use. This gives the fruit a very special wood-fired oven or smoky aroma.

If you want to go faster, this step can be omitted. Then peel the fresh pineapple, cut into pieces and start flambéing straight away.

In advance:
Cook the pineapple in the hot Merklinger at approx. 200-220°C for approx. 75 minutes.
To do this, cut off the top of the pineapple leaves with the stem and place or lay the pineapple on the hot firebricks.

As soon as the flesh shimmers through, it is cooked.

Leave the fruit to cool.

For the flambéed pineapple:

Remove the skin with a serrated knife. Then cut into quarters lengthwise and remove the stalk. Cut each quarter into thirds lengthwise and cut the strips into pieces.

Heat the Merklinger to approx. 220-250°C.

Heat a cast iron or iron pan on the grill rack in the Merklinger. Melt the clarified butter in it, sprinkle in the sugar evenly and allow to caramelize.

Deglaze with the lime juice. Add the pink berries and pineapple pieces and simmer briefly. Remove the pan from the Merklinger, pour the gin over the pineapple pieces, flambé, burn off and then leave to cool.

For the rosemary and mascarpone cream:

Wash the lime in hot water. Grate the zest, cut the lime in half and squeeze.
Place the mascarpone, quark, powdered sugar and rosemary in a bowl and mix with the zest and lime juice.

Break 1 ½ ladyfingers into large pieces and place in a dessert glass.

Drizzle each with 2 tbsp gin and pineapple sauce. Divide the pineapple pieces between the glasses. Spread the rosemary and mascarpone cream on top.

Decorate with crushed pink berries and chill for at least 2 hours before serving.


Tip:
Serve the dessert in gin glasses.