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Maple-Grilled Pineapple Slices with Mascarpone

Source of Recipe

Vegetarian Times Weekly Recipe


Recipe Introduction

If you like the caramelized top of a pineapple upside-down cake, you’ll love this. The pineapple slices are dunked in maple syrup and butter, quickly grilled, then served with lightly sweetened mascarpone. You can use either drained, canned pineapple slices or fresh. Fresh is a bit more durable and easier to handle on the grill. If serving the latter, simply cut off the skin and cut the pineapple into thick slices. You’ll need either six large or 12 medium pineapple slices to make enough for six servings.

List of Ingredients

8 oz. mascarpone
2 Tbs. sugar
1/4 tsp. vanilla extract
Milk, to thin cheese
1/2 cup pure maple syrup
2 Tbs. butter
6 to 12 pineapple slices
Ground cinnamon and flaked, toasted coconut, for garnish


Recipe

1. In small bowl, combine mascarpone, sugar and vanilla. Stir well with wooden spoon, adding enough milk, a tablespoon at a time, to make mixture smooth and creamy. Cover and refrigerate.

2. Preheat gas grill to medium or prepare charcoal fire. In small saucepan, combine maple syrup and butter and bring to a boil. Remove from heat.

3. Place pineapple slices on plate lined with paper towels, then blot slices dry with more towels. Dunk slices into maple syrup, one or two at a time, then transfer to prepared grill. Grill slices until golden brown, 1 to 2 minutes each side.

4. Transfer pineapple slices to individual serving plates. To serve, top with dollop of mascarpone, and dust with cinnamon and toasted coconut.

PER Per serving: 310 CAL; 3 G PROT; 22 G TOTAL FAT (12 SAT. FAT); 29 G CARB.; 60 MG CHOL; 25 MG SOD.; 1 G FIBER

6 servings—Egg-free

30 Minutes or Less