Best Grilled Pineapple With Butter Rum Glaze And Vanilla Mascarpone Recipes

Rum Buttered Glazed Grilled Pineapple with Vanilla Scented Mascarpone image

Provided by Bobby Flay

Categories dessert

Time 14m

Yield 4 to 6 servings

Number Of Ingredients 7

6 ounce unsalted butter
2 tablespoons light brown sugar
1/4 cup dark rum
1 ripe pineapple, peeled and sliced into 1/4-inch thick rounds
9 ounces mascarpone
1 vanilla bean, seeds scraped
1/2 cup fresh blueberries

Steps:

Melt butter, sugar and rum in a small saucepan. Grill pineapple on both sides until golden brown, about 2 to 3 minutes per side. Spoon rum glaze over grilled pineapple.
Whisk together mascarpone and vanilla seeds. Top each slice of pineapple with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries.

Grilled Pineapple with Butter-Rum Glaze and Vanilla Mascarpone image

Provided by Bobby Flay

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.