Best Grilled Pineapple With Mascarpone Cream Recipes

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GRILLED PINEAPPLE WITH CREAM



Grilled Pineapple with Cream image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 large pineapple, peeled and cored
2 limes, zested and juiced (zest reserved for whipping cream)
2 tablespoons coconut rum
1 tablespoon dark agave syrup
Pinch kosher salt
1 tablespoon olive oil
1 cup heavy cream
1 tablespoon dark agave syrup
Reserved lime zest
8 to 10 mint leaves
Dark agave syrup, for drizzling

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.

RUM BUTTERED GLAZED GRILLED PINEAPPLE WITH VANILLA SCENTED MASCARPONE



Rum Buttered Glazed Grilled Pineapple with Vanilla Scented Mascarpone image

Provided by Bobby Flay

Categories     dessert

Time 14m

Yield 4 to 6 servings

Number Of Ingredients 7

6 ounce unsalted butter
2 tablespoons light brown sugar
1/4 cup dark rum
1 ripe pineapple, peeled and sliced into 1/4-inch thick rounds
9 ounces mascarpone
1 vanilla bean, seeds scraped
1/2 cup fresh blueberries

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



Grilled Pineapple image

Provided by Trisha Yearwood

Categories     dessert

Time 15m

Yield 8 servings

Number Of Ingredients 7

1 pineapple
1 cup apricot jelly
2 tablespoons light brown sugar
1 tablespoon unsalted butter
1 tablespoon ground cinnamon
Pinch of salt
Vanilla ice cream, for serving

Steps:

  • Prepare a grill for medium heat.
  • Cut the pineapple in half lengthwise from the very top to the bottom (keeping the leaves on). Then cut each half lengthwise in half again, so you have 4 long pieces with leaves at one end.
  • Add the jelly, brown sugar, butter, cinnamon and salt to a medium saucepan over medium-low heat. Cook, stirring, until the mixture is fully combined and liquid.
  • Brush the pineapple with some of the mixture (reserve the remaining mixture), transfer to the grill and grill 3 to 4 minutes per side. Remove to a platter and, using a sharp knife, cut the bottom ends off each piece of pineapple. Then, carefully cut lengthwise from the bottom to the top of each piece along the skin (separating the fruit from the skin), and then crosswise into 1-inch pieces.
  • Drizzle the remaining apricot mixture over the pineapple. Serve with vanilla ice cream.

GRILLED PINEAPPLE WITH BUTTER-RUM GLAZE AND VANILLA MASCARPONE



Grilled Pineapple with Butter-Rum Glaze and Vanilla Mascarpone image

Provided by Bobby Flay

Categories     Rum     Dessert     Blueberry     Pineapple     Vanilla     Summer     Grill/Barbecue     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings; can be doubled for 10 or 12 (no need to double the glaze)

Number Of Ingredients 7

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

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 ICED COCONUT CREAM



Grilled Pineapple with Iced Coconut Cream image

Provided by Sandra Lee

Categories     dessert

Time 3h20m

Yield 8 servings

Number Of Ingredients 5

1/4 cup shredded coconut, lightly toasted
1 pint coconut pineapple ice cream
1 (11.5-ounce) can pineapple coconut nectar
1 teaspoon dark rum
1 can sliced pineapple

Steps:

  • To toast coconut, place shredded coconut in a frying pan over medium heat. Stir constantly until lightly golden.
  • In a bowl, combine ice cream, nectar, and rum and mix until smooth consistency. Put into a container and place in freezer for 2 to 3 hours. In a grill pan over high heat (or outdoor grill), grill pineapple rings for 3 to 5 minutes. Turn over and grill for an additional 3 to 5 minutes. Remove to plate and set aside.
  • To serve, place pineapple ring on plate with a scoop of Iced Coconut Cream. Top with any accumulated juice from pineapple. Sprinkle with toasted coconut.

GRILLED PINEAPPLE WITH MASCARPONE CREAM [14]



GRILLED PINEAPPLE WITH MASCARPONE CREAM [14] image

Categories     Cheese     Fruit     Nut     Summer     Grill/Barbecue

Yield 4 Servings

Number Of Ingredients 5

1 tablespoon chopped hazelnuts
1 lemon, juiced and zested
2 (8 ounce) containers mascarpone cheese
3 tablespoons honey
8 slices of peeled fresh pineapple, 1/2-inch thick

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.

PINEAPPLE-COCONUT NAPOLEONS WITH MASCARPONE CREAM AND PINEAPPLE SYRUP



Pineapple-Coconut Napoleons with Mascarpone Cream and Pineapple Syrup image

The coconut tuiles (cookies) that go into this layered dessert (left) are delicate, so the recipe provides for quite a few extras to allow for breakage. Tuiles are also terrific with ice cream. The syrup gets an interesting (and delicious) kick from nontraditional dessert ingredients like black peppercorns and a jalapeño chili.

Yield Makes 6

Number Of Ingredients 19

Nonstick vegetable oil spray
2 cups unsweetened shredded coconut (about 5 ounces)
1/4 cup all purpose flour
1 1/4 cups sugar
2 tablespoons plus 1 teaspoon unsalted butter, room temperature
3/4 cup egg whites (about 6 large)
3 cups canned unsweetened pineapple juice
1/2 cup sugar
7 cardamom pods, cut in half
1 teaspoon black peppercorns
2 whole cloves
1 cinnamon stick
1/2 jalapeño chili with seeds
1 large pineapple, peeled, cored, cut into 12 rounds (each about 1/3 inch thick)
12 ounces mascarpone cheese (about 1 cup plus 2 tablespoons)
1 1/4 cups chilled whipping cream
1/4 cup sugar
1 tablespoon dark rum
1 1-pint basket strawberries, hulled, sliced

Steps:

  • Preheat oven to 300°F. Spray large nonstick baking sheet with vegetable oil spray. Mix coconut and flour in small bowl. Using electric mixer, beat sugar and butter in large bowl until blended. Gradually add egg whites and beat until mixture thickens slightly. Stir in coconut mixture.
  • Form 2 tuiles by spooning 1 very generous tablespoonful batter for each tuile onto prepared baking sheet, spacing 4 inches apart. Using small metal spatula or back of spoon, spread batter to thin 3- to 3 1/2-inch rounds. Bake until tuiles are golden, about 22 minutes. Working quickly and using metal spatula, transfer tuiles to racks. Return baking sheet to oven briefly if tuiles harden and stick slightly to sheet. Working in batches, repeat with remaining batter, spraying baking sheet with vegetable oil spray before each batch. Cool completely.
  • Boil first 7 ingredients in heavy large pot until liquid is reduced to 2 1/2 cups, about 4 minutes. Arrange pineapple rounds in layers in pot. Reduce heat to medium; cover and cook until pineapple is tender and translucent, turning rounds occasionally, about 20 minutes. Using slotted spoon, transfer pineapple rounds to large baking sheet. Cool. Strain pineapple cooking liquid; return to same pot. Boil until syrup is reduced to 1/2 cup, about 5 minutes. Transfer to bowl and cool. (Tuiles, pineapple and syrup can be prepared 1 day ahead. Store tuiles in airtight container. Cover and refrigerate pineapple and syrup separately. Bring to room temperature before assembling dessert.)
  • Beat mascarpone, cream and sugar in large bowl until firm peaks form. Beat in rum.
  • Place 1 tuile on each of 6 plates. Place 1 pineapple round atop each. Spread 3 tablespoons mascarpone cream atop pineapple. Top with another tuile, 3 tablespoons mascarpone cream, then 1 pineapple round. Spoon remaining mascarpone cream into pastry bag fitted with medium star tip. Pipe rosettes in center of pineapple rounds. Drizzle pineapple syrup around napoleon. Surround with strawberry slices and serve.

GRILLED PINEAPPLE WITH MASCARPONE CREAM



Grilled Pineapple with Mascarpone Cream image

Perfect dessert on a hot summer night in front of the grill for pineapple lovers.

Provided by Ashlie

Categories     Pineapple Desserts

Time 32m

Yield 4

Number Of Ingredients 5

1 tablespoon chopped hazelnuts
1 lemon, juiced and zested
2 (8 ounce) containers mascarpone cheese
3 tablespoons honey
8 slices of peeled fresh pineapple, 1/2-inch thick

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.

Nutrition Facts : Calories 600.9 calories, Carbohydrate 31 g, Cholesterol 140 mg, Fat 53.3 g, Fiber 3.1 g, Protein 9.3 g, SaturatedFat 28.1 g, Sodium 62.6 mg, Sugar 24 g

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