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Pineapple honey verrines


Rate this recipe 3.2/5 (68 Votes)


  • half a fresh pineapple
  • half a container mascarpone
  • cottage cheese (10 oz about 1 1/3 cup)
  • some crushed graham crackers
  • 1-2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 knob of salted butter
  • some crushed salted caramels


Servings 10
Level of difficulty Easy
Preparation time 10mins
Cooking time 5mins
Cost Budget Friendly


Step 1

Put the mascarpone in a bowl. Beat with electric mixer like whipped cream. Add the cottage cheese and continue whisking a few seconds. Add brown sugar and beat again about 30 seconds. Cool and refrigerate.

Step 2

Cut the pineapple into cubes. Melt a knob of butter in a skillet and add the pineapple. Stir. Add honey and let confit over medium / low heat. When the pineapple is golden brown, add the crushed caramels (about 1 tablespoon).

Step 3

Assemble your verrines. pour a little graham crackers in the bottom of each glass. Then add the cheese/mascarpone mixture. Then place the diced candied pineapple and serve.

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  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto


  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!



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Pineapple honey verrines MOMS PINEAPPLE FRITTERS