Grilled Pineapple With Butter Rum Glaze And Vanilla Mascarpone Food

GRILLED PINEAPPLE WITH MASCARPONE CREAM

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Place the hazelnuts into a small saucepan over medium heat, and shake the pan until the nuts turn golden and fragrant, about 3 minutes. Remove from heat, and set aside. Mix the lemon juice, lemon zest, mascarpone cheese, and honey in a bowl until well combined.
• Grill the pineapple slices on the preheated grill until the slices show brown grill marks and the fruit is hot and juicy, about 3 minutes per side. Serve 2 slices per plate with a generous dollop of sweetened mascarpone cheese and a sprinkling of toasted hazelnuts on each serving.

GRILLED PINEAPPLE WITH BUTTER RUM SAUCE

Steps:

• Combine sugar and 1/3 cup of water in a small pot over medium-low heat. Allow the sugar to dissolve without letting it simmer. Once the sugar has dissolved, let the mix simmer gently until it turns into caramel, roughly 10 plus minutes.
• Once you reach the caramel stage add in the butter and whisk until it's incorporated.
• Allow the mix to come to a simmer again. While whisking, add 1/2 cup water. Keep whisking as the sugars will clump up. Reduce over low heat for 3-4 minutes.
• Lastly, add rum and reduce for another 5 minutes to cook off the alcohol. Set aside to cool while preparing your pineapple.
• To prepare the whole pineapple, core and slice it using the Pineapple slicer. Push the slicer down while twisting. This motion and this truly magic tool will peel, slice and core the pineapple all at the same time! It's AMAZING!
• To grill the pineapple, preheats an outdoor grill or indoor grill pan to high heat. Separate the rings of pineapple and place on the dry hot grill. Cook for 3-4 minutes per side creating nice grill marks.
• Remove from the grill and place 4-6 rings on a plate. Whisk up the rum butter sauce and vanilla ice cream & enjoy! Cover and store the pineapple for up to 2 days. The caramel will keep covered in the fridge for up to 1 month.

GRILLED PINEAPPLE

Steps:

• Prepare pineapple by removing the tops and the skin.
• Cut pineapple crosswise into six 3/4-inch-thick slices, remove the core.
• Stir together melted butter, brown sugar and curry powder.
• Grill pineapple slices on an uncovered grill directly over medium coals for 6 to 8 minutes or till heated through, turning once and brushing once or twice with butter mixture.
• Combine yogurt and coconut. To serve, cut pineapple slices in half. Serve warm with yogurt.

BEST GRILLED PINEAPPLE WITH BROWN SUGAR RUM GLAZE

Steps:

• Prepping the glaze - whisk rum, brown sugar, cinnamon powder, vanilla extract well. Marinade pineapple - Soak pineapple slices in rum, brown sugar liquid for about 30 minutes or even over night.
• Grilling fruit - heat up the grill pan. Wipe the pan with some oil or butter using a paper towel. Place rum soaked pineapple on hot grill, cook pineapple for 3 to 4 minutes on medium heat. If you are looking for beautiful cross grill marks rotate pineapple slices on the same side 45 degree. Cook for 3 minutes. Flip the pineapple slices and cook for 3 minutes on the other side. You can rotate it 45 degree on the other side as well to get cross marks.

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.

RUM GLAZED PINEAPPLE

Steps:

• In a small bowl, combine, brown sugar, rum , nutmeg and cinnamon.
• Place the pineapple in a glass pan in a single layer. Then pour all the mixture over the pineapple. Coat pineapples with the sauce the let it sit for about 15-20 minutes
• When ready to grill remove pineapple and let it drain then pour the sauce in small sauce -pan and bring to a simmer.
• Let it simmer until reduced by half - about 6-8 minutes. Set aside
• While the sauce is simmering away -place a grill pan or skillet on medium high heat.
• Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear. Watch out for this step- they do grill pretty fast. Set it on a plate. Repeat with the remaining pineapple slices.
• Transfer on a serving plate, top with ice cream and drizzle with sauce.

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 RUM REDUCTION SAUCE

Steps:

• Cut the pineapple into 8 wedges, remove core and rind with a knife.
• Place the wedges into a freezer bag with the brown sugar, seal the bag and massage brown sugar onto the wedges.
• Allow the pineapple to macerate in the brown sugar for anywhere from two hours to two days; refrigerate if macerating more than a few hours. The pineapple should release enough juice to dissolve the brown sugar completely.
• Heat the grill to medium heat.
• Add the vanilla and rum to the bag, seal and shake.
• Remove the pineapple from the bag and place it on the grill.
• When the pineapple becomes caramel colored on the bottom side, rotate it. Repeat for each of the 3 sides of each wedge, then remove from the grill.
• Pour the juice from the bag into a saucepan and reduce over medium heat to a thick syrup (be careful of flare-ups during the first minutes since there will be alcohol from the rum and vanilla extract).
• Serve the pineapple alongside a main dish or serve with ice cream and drizzle with the reduction sauce.