Wash the pomelo, take
off the peel and cut the fruit in small pieces. Take a bit of the peel
and cut in very tiny strips (about 2 tablespoons). Put the pomelo, the
peel, the pineapple, the sugar and 1/2 liter of water in a pan, let
it stand overnight. Bring to the boil, put the lid on and let it simmer
for 2 hours. Take the lid off, and put the heat a little higher. Boil
until the mixture becomes thick, but a little thinner than marmalade;
it will get thicker when cooling down. Put in glass jars.
Melt the chocolate in 4 tablespoons mascarpone. Stir in the other ingredients.
Put a piece of baking paper on the bottom of a square or rectangular
pan, and spread the fudge on it. Put in the fridge for at least 6 hours,
cut in rectangles.
See also recipes for
white chocolate fudge
chocolate raisin fudge.