1. Put the basil in a pestle and mortar with the sugar and lemon zest and bash it until you get a thick green paste. Fold this into the mascarpone and chill.
2. Cut the leaves off the pineapple and take off the skin and the eyes.
3. Cut the pineapple into 8-12 wedges depending on how big it is.
4. Heat a large wide frying pan in the hot Morso – we use a heavy steel pan for this.
5. When the pan is super heated, add the pineapple wedges and put the pan back into the oven.
6. The pan will pop and sing when the fruit hits the hot surface – that’s what you want.
7. Leave the fruit untouched on the pan for a couple of minutes before flipping over to the other side. The sides should be a good toasted brown colour which you won’t get if the pan isn’t hot enough or you try to move the fruit once it’s in the pan.
8. Serve the fruit while it’s still hot with the basil cream.
This was inspired by Francis Mallmann’s idea for blackened tomatoes – again cooked on a searingly hot griddle to create the black but flavourful crust.
See how David Jones cooks toased pineapple skewers with basil cream in Morsø Kamino - HERE