Grilled Pineapple With Mascarpone Cream 14 Recipes

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.

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.

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.

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.

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.

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.

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.

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.