Rum Sauteed Pineapple with Vanilla Citrus Mascarpone Cream

I wish this dessert photographed as well as it tastes.  Because it deserves it.  This stuff is absolutely delicious, scrapeworthy, and bowl licking good.  If you haven’t ever had mascarpone before, be prepared to be blown away.  It’s this thick and creamy Italian cream cheese (it’s what they use in tiramisu, if you are familiar with that dessert).  Anyway, I bought some mascarpone at the store, and I also snagged some fresh pineapples (they were a buck a piece)!  I sauteed the pineapple in some brown butter and rum, added honey and pinenuts, and flavored the mascarpone cream with some orange zest and vanilla.  YUM.  Here’s how to make the dessert:

1 pineapple (you can probably used canned if you don’t have a fresh one)
1 tbsp unsalted butter
1 tbsp dark rum
1 tbsp honey
2 tbsp toasted pinenuts
1 cup cream
3 tbsp sugar
1/2 cup mascarpone
zest of 1 orange
1/2 tsp vanilla extract

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.  Look at this stuff, how could it not be good?

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!

I love reading your comments, questions, and suggestions.  Please post those below.  Have a great day!

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