Rum Buttered Glazed Grilled Pineapple With Vanilla Scented Mascarpone Recipes

GRILLED PINEAPPLE WITH VANILLA ICE CREAM AND RUM SAUCE

Steps:

• Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
• Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
• While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
• Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.

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.

RUM-INFUSED GRILLED PINEAPPLE

Steps:

• Preheat grill to medium high.
• Peel pineapple and cut crosswise into 6 slices.
• In a small bowl, mix rum and sugar.
• Place pineapple in a bowl and drizzle the rum/sugar over the slices.
• Stir well so every piece gets coated (may let stand for 3-5 minutes, to absorb flavors.).
• On a medium hot grill, place the slices for about 5-8 minutes, turning once. Remember to watch closely since the sugars can burn and become overly charred.
• Top with your favorite Ice cream and some whipped topping. (or fresh whipped cream!).

ROASTED PINEAPPLE WITH RUM-VANILLA GLAZE

Steps:

• Preheat oven to 375. Place pineapple wedges on a rimmed baking sheet. Stir together rum, brown sugar, and vanilla bean and seeds in a small bowl. Brush rum mixture onto pineapple. Dot pineapple tops with butter.
• Roast until liquid has evaporated and pineapple has caramelized, about 30 minutes. Let pineapple cool slightly in dish on a wire rack. Serve warm or at room temperature topped with ice cream.