Grilled Pineapple with Butter Rum Glaze

After last week’s warm temperatures (I had a hard time believing it was November!), the cold is back, and with the warm weather goes any hope of it being unseasonably warm for more than a few days at a time. So call this recipe a reminder of the warmer days of this past summer. I actually made this dish in August, but am just getting around to blogging about it now.

I guess you could call this one a modification of a modification. The original recipe was a part of a menu by Bobby Flay for a backyard barbecue, which was then posted on Epicurious.com. Then I modified it further by changing out the topping – the original called for Vanilla Mascarpone, but I bought some lovely tropical goat cheese at the farmers market, and topped it with that instead. Either way, I’ll give you the original recipe intact, and let you decide what *you* want to do to modify it (if at all). It truly is a quick and tasty end to a barbecue.

Rum Glazed Grilled Pineapple with Tropical Goat Cheese

Grilled Pineapple with Butter-Rum Glaze and Vanilla Mascarpone
recipe courtesy Bobby Flay, via Epicurious.com

1 cup dark rum
12 tablespoons (1 1/2 sticks) unsalted butter
1/4 cup light brown sugar
1 vanilla bean
8 ounces mascarpone
1 ripe pineapple, peeled and sliced into 1/4-inch-thick rounds
1/2 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.