Maple-Grilled Pineapple Slices With Mascarpone Recipe - Cooking Index
Maple-Grilled Pineapple Slices With Mascarpone Recipe - Cooking Index
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.
Courses: Vegetarian| 8 oz | 227g | Mascarpone |
| 2 tablespoons | 30ml | Sugar |
| 1/4 teaspoon | 1.3ml | Vanilla extract |
| Milk - to thin cheese | ||
| 1/2 cup | 164g / 5.8oz | Pure maple syrup |
| 2 tablespoons | 30ml | Butter |
| 6 | Pineapple slices - (to 12) | |
| Ground cinnamon - for garnish | ||
| Toasted flaked coconut - for garnish |
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.
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.
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.
Transfer pineapple slices to individual serving plates. To serve, top with dollop of mascarpone, and dust with cinnamon and toasted coconut.
This recipe yields 6 servings.
Per Per Serving: 310 Cal; 3g Prot; 22g Total Fat (12 Sat. Fat); 29g Carb.; 60mg Chol; 25mg Sod.; 1g Fiber.
Source:
Vegetarian Times, June 2002
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.