Grilled Pineapple with Vanilla Mascarpone
Ingredients
Directions
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.)
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.)
Heat your grill to high.
Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side.
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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Lori Widmeyer
I have made this twice in the last week, both times with great results. The second time was the best, because I made the vanilla mascarpone enough in advance to really let the vanilla flavor come through. The warmth of the pineapple starts melting the mascarpone so it gets creamier and starts to spread, making each bite a perfect combination of warm, cool, strong, mild, sweet, tart…heaven. This is one of those desserts that looks so lovely you want people to see it — the glazed pineapple is amazing, and the contrast of colors, flavors, and temperature with the blueberries, strawberries we added, and the mascarpone is perfect.