Editor's Note: This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. For the complete menu and Flay's tips on throwing a party, click here. Ripe pineapple, with its plentiful natural sugars, is ideal for grilling, and it screams "tropical" like nothing else. This makes a great dessert after spicy Latin, Indian, or Caribbean food. Make sure to let the slices brown; you want lots of those caramelized, almost burnt edges. Mascarpone is a smooth Italian dairy product with a texture somewhere between whipped cream and cream cheese. It's used in tiramisù and available in many supermarkets and gourmet stores, but if you can't find it, good-quality vanilla ice cream will taste just fine.
- 1 cup dark rum
- 12 tablespoons (1 1/2 sticks) unsalted butter
- ¼ cup light brown sugar
- 1 vanilla bean
- 8 ounces mascarpone
- 1 ripe pineapple, peeled and sliced into 1/4-inch-thick rounds
- ½ cup fresh blueberries
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.