6 peeled slices fresh pineapple, 1cm thick
1 vanilla bean, split lengthways
1 cup warm honey
4 cardamom pods, bruised
250g (1 cup) mascarpone
1-2 tbsp white rum
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 220C. Toast nuts in an ovenproof dish for 5-6 minutes. Remove and chop coarsely.
Cut pineapple slices in half and place in a single layer in a shallow ovenproof dish. Scrape seeds from vanilla bean into honey and add bean and cardamom pods. Pour honey mixture over pineapple and roast at 200C for about 10 minutes. Turn slices and roast a further 10-15 minutes or until pineapple is soft and cooked.
Stir mascarpone and rum together in a bowl. Serve pineapple with juices poured over and a dollop of mascarpone, sprinkled with walnuts.