Grilled Pineapple Wbutter Rum Glaze Vanilla Mascarpone Recipes

RUM BUTTERED GLAZED GRILLED PINEAPPLE WITH VANILLA SCENTED MASCARPONE

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

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.

GRILLED PINEAPPLE W/BUTTER-RUM GLAZE & VANILLA MASCARPONE

Steps:

• 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.