The perfect ending to a meal of spicy food. If you're using a charcoal grill and the coals have already seen you through another course, make sure they have enough heat left to handle the pineapple. You want the fruit to pick up good grill marks and caramelized edges. This recipe will make more glaze than you'll need; feel free to drizzle a little over the mascarpone.
- 1 cup dark rum
- 1 1/2 sticks (6 ounces) unsalted butter
- 1/4 cup light brown sugar
- 8 ounces mascarpone
- 1 vanilla bean
- 1 ripe pineapple, peeled, cored and sliced into 1/4-inch-thick rounds
- 1/2 cup blueberries
In a small saucepan over medium-low heat, make the glaze: Combine the rum, butter and brown sugar and cook, 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 refrigerated. Bring to room temperature before using.)
Place the mascarpone in a small bowl. With a sharp knife, cut the vanilla bean in half lengthwise and, using the tip of the knife, scrape out the seeds. Add the seeds to the mascarpone and stir until combined. (The mascarpone can be made 1 day in advance, covered and refrigerated.)
Prepare the grill. If using a gas grill, preheat to high; if using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. 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 blueberries. Serve immediately.
Adapted from "Boy Gets Grill," by Bobby Flay (Scribner, 2004).
Tested by Bonnie S. Benwick.
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