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Grilled Pineapple with Butter-Rum Glaze and Vanilla Mascarpone

Ripe pineapple, with its plentiful natural sugars, is ideal for grilling, and it screams “tropical” like nothing else. This makes a great dessert after spicy Latin, Indian, or Caribbean food. Make sure to let the slices brown; you want lots of those caramelized, almost burnt edges.

Mascarpone is a smooth Italian dairy product with a texture somewhere between whipped cream and cream cheese. It’s used in tiramisu and available in many supermarkets and gourmet stores, but if you can’t find it, good-quality vanilla ice cream will taste just fine.–Bobby Flay

Grilled Pineapple with Butter-Rum Glaze and Vanilla Mascarpone Recipe

  • Quick Glance
  • 25 M
  • 40 M
  • Serves 6

Ingredients

  • 1 cup dark rum
  • 1 1/2 sticks unsalted butter
  • 1/4 cup light brown sugar
  • 1 vanilla bean
  • 8 ounces mascarpone
  • 1 ripe pineapple, peeled and sliced into 1/4-inch-thick rounds
  • 1/2 cup fresh blueberries

Directions

  • 1. Combine the rum, butter, and sugar in a small saucepan and simmer, whisking often, until the sugar has melted and the mixture is slightly thickened, about 10 minutes. (The glaze can be made a few days in advance, cooled, covered, and kept refrigerated. Bring to room temperature before using.)
  • 2. Cut the vanilla bean lengthwise in half and scrape out the seeds with the tip of a sharp knife. Whisk the mascarpone and vanilla seeds together. (The mascarpone can be made a day in advance, covered, and kept refrigerated.)
  • 3. Heat your grill to high.
  • 4. Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side.
  • 5. Remove the pineapple to a platter or serving plates and top each slice with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries. Serve immediately.
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