Editor's Note: This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. For the complete menu and Flay's tips on throwing a party, click here.

　　Ripe pineapple, with its plentiful natural sugars, is ideal for grilling, and it screams "tropical" like nothing else. This makes a great dessert after spicy Latin, Indian, or Caribbean food. Make sure to let the slices brown; you want lots of those caramelized, almost burnt edges. Mascarpone is a smooth Italian dairy product with a texture somewhere between whipped cream and cream cheese. It's used in tiramisù and available in many supermarkets and gourmet stores, but if you can't find it, good-quality vanilla ice cream will taste just fine.

　　

Ingredients

Makes 6 servings; can be doubled for 10 or 12 (no need to double the glaze)

　　1 cup dark rum

　　12 tablespoons (1 1/2 sticks) unsalted butter

　　1/4 cup light brown sugar

　　1 vanilla bean

　　8 ounces mascarpone

　　1 ripe pineapple, peeled and sliced into 1/4-inch-thick rounds

　　1/2 cup fresh blueberries

　　

Step 1

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.)

　　

Step 2

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.)

　　

Step 3

3. Heat your grill to high.

　　

Step 4

4. Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side.

　　

Step 5

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.

　　Bobby Flay's Boy Gets GrillScribner