Grilled Pineapple With Mascarpone Cream Food

GRILLED PINEAPPLE WITH MASCARPONE WHIPPED CREAM RECIPE

Steps:

• In a large bowl, combine the mascarpone, cream, powdered sugar, and vanilla. Beat until medium peaks form. Cover and chill. In a resealable bag, add the pineapple, brown sugar, and cinnamon. Massage gently to combine. Set aside to let the juices form, about 5 minutes. Preheat grill to medium-high heat. Remove pineapple from bag and save juice. Grill pineapple for 2-3 minutes per side. Serve over slices of pound cake, top with mascarpone whipped cream and drizzle with reserved pineapple juice.

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 CREAM

Steps:

• For the pineapple: Slice the pineapple into 1-inch rounds and place in a large bowl.
• Mix together the lime juice, coconut rum, agave syrup and salt in a small bowl. Add the marinade to the pineapple and gently toss to coat. Cover and let marinate for at least 20 minutes.
• When ready, preheat a grill or grill pan over medium heat. Brush the grill with the olive oil and grill the pineapple for about 3 minutes per side; there should be noticeable grill marks, but it should still be firm in texture. Remove to a serving platter.
• For the whipped cream: Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, add the cream, agave syrup and the reserved lime zest. Whip until stiff peaks form, 2 to 3 minutes.
• To serve: Top the grilled pineapple with generous mounds of the whipped cream, scatter over mint leaves and drizzle with agave syrup.

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 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 WITH VANILLA CINNAMON ICE CREAM

Steps:

• Pineapple:.
• Peel pineapple, remove and discard pineapple core. Cut pineapple into halves lengthwise.
• Combine brown sugar, cinnamon, and ginger and rub evenly over pineapple.
• Heat grill to medium-high. Place pineapple on grill. Grill, covered with lid, 5 to 7 minutes on each side.
• Remove from grill, cut into 1/4 inch slices. Serve with vanilla cinnamon ice cream.
• Ice cream:.
• Stir together all ingredients. Freeze 1 hour.

GRILLED PINEAPPLE WITH NUTELLA

Steps:

• Whisk the mascarpone cheese, vanilla and sugar till smooth and blended.
• Set aside (For ease of serving, I scoop into a ziploc bag, and seal. Then when it's serving time, I just snip the corner and drizzle thin streaks of it all over the pineapple slices.).
• Combine the Nutella with cream in a small saucepan, and stir constantly over low heat for about 5 minutes, till satiny smooth, and easy to pour.
• Set aside.
• Grill pineapple slices in a grill pan sprayed with Pam over medium heat.
• (you can also cook at medium high heat on BBQ, using Pam, also) Grill slices about 3 minutes per side, so you get those nice"grill marks.
• "Arrange the pineapple on a large platter or shallow serving dish.
• Drizzle Nutella over the pineapple.
• then snip the corner of the bag, and drizzle the mascarpone over the top.
• Sprinkle the hazelnuts over the top, and serve immediately.