Grilled Pineapple with Butter-Rum Glaze and Vanilla Mascarpone

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   1.

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   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.

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   (The glaze can be made a few days in advance, cooled, covered, and kept refrigerated.

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   Bring to room temperature before using.)

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   2.

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   Cut the vanilla bean lengthwise in half and scrape out the seeds with the tip of a sharp knife.

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   Whisk the mascarpone and vanilla seeds together.

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   (The mascarpone can be made a day in advance, covered, and kept refrigerated.)

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   3.

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    Heat your grill to high.

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    4.

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    Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side.

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    5.

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    Remove the pineapple to a platter or serving plates and top each slice with a dollop of vanilla mascarpone.

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    Garnish with a few fresh blueberries.

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    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.