Toffeed Pineapple and Marmalade Mascapone Vol-au-vents

Adapted from a recipe in July 2006 New Zealand House and Garden magazine. These are easy and delicious. The original recipe gives instructions on how to make the vol-au-vents from scratch - but I cheated and bought ready mades in the supermarket that were light and crisp, Anne

Serves 4

50g butter; 80g caster sugar (I used brown sugar); ½ pineapple, peeled, cored and flesh cut into 2cm chunks; 150ml cream; 100g mascarpone; 2 tblspn fine cut marmalade (I used pineapple and macadamia jam); 1 tblspn brandy or rum

Place butter in a wide pan and cook over moderate heat until a light nut brown. Add caster (or brown) sugar and cook stirring often until caramelised and golden. Add the pineapple – it will make the caramel seize but keep cooking and eventually it will melt again. Cover pan and cook pineapple until it’s easy to push a knife through. Add cream and gently boil, uncovered, 8-10 minutes to reduce liquid a little.

Combine the mascarpone, marmalade, brandy or rum. To serve dollop mascarpone into warmed vol-au-vets. Spoon hot pineapple on top and drizzle with sauce from the pan. Serve immediately.

Thanks for the lovely jam hamper Griffith family!!