Yield: 1 serving
1 cup cubed pineapple, fresh or canned
1 tablespoon butter
2 tablespoons honey
2 tablespoons pine nuts, toasted
1 teaspoon rum
2 tablespoons mascarpone cheese
Drain the pineapple cubes in a strainer. Lay the pineapple cubes on a
paper towel and pat dry. Put the butter in a medium saute pan over
medium heat. Make brown butter by heating the butter until melted and
just starting to brown around the edges. Add the pineapple and toss to
coat in the butter. Add the honey and toss to coat the pineapple with
the honey. Cook until the pineapple is golden, about 5 to 7 minutes.
Turn off the heat and stir in the pine nuts.
In a small bowl mix together the rum and the mascarpone. Place the
pineapple mixture in a serving dish and top it with a dollop of the
cheese mixture. Serve immediately.