Rum Sauteed Pineapple with Vanilla Citrus Mascarpone Cream
Servings: 4
Prep Time: 10 minutesmins
Cook Time: 10 minutesmins
Total Time: 20 minutesmins
This Rum Sautéed Pineapple pairs together fresh pineapple spears cooked in rum and a sweet mascarpone cream. It takes less than 20 minutes to make, and has a wonderful fresh flavor!
Ingredients
1freshpineapple
1tbspunsalted butter
1tbspdark rum
1tbsphoney
2tbsptoasted pinenuts
1cupcream
3tbspsugar
1/2cupmascarpone
zest of 1 orange
1/2tspvanilla extract
Instructions
Cut the top and bottom off the pineapple, so it can sit flat on the cutting board without wobbling around. Run your knife down the sides of the pineapple, peeling away the skin.
Melt 1 tbsp butter in a saute pan over medium heat until it browns (we brown the butter so it takes on a nutty flavor). Throw the pineapple in the pan, then add the dark rum, honey, and pinenuts. Saute for 10 minutes until softened, and in the meantime, whip the cream until slightly thickened. Add the sugar, and whip until you get soft peaks.
Place the mascarpone in a separate bowl. Stir the orange zest and vanilla into the mascarpone. Now it’s time to incorporate the cream into the mascarpone and lighten up the texture. Start by mixing in 1/4 of the cream, then repeat, then fold in the last of the cream until it’s all consistent and smooth. Spoon it on top of your pineapple and enjoy!