Grilled Pineapple With Butter Rum Glaze And Vanilla Mascarpone Recipes

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GRILLED PINEAPPLE WITH BUTTER-RUM GLAZE AND VANILLA MASCARPONE



Grilled Pineapple with Butter-Rum Glaze and Vanilla Mascarpone image

Provided by Bobby Flay

Categories     Rum     Dessert     Blueberry     Pineapple     Vanilla     Summer     Grill/Barbecue     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings; can be doubled for 10 or 12 (no need to double the glaze)

Number Of Ingredients 7

1 cup dark rum
12 tablespoons (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

Steps:

  • 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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