Rum Buttered Glazed Grilled Pineapple with Vanilla Scented Mascarpone
- 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
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.
Recipe courtesy of Bobby Flay