Grilled Pineapple With Butter-Rum Glaze And Vanilla Mascarpone

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Washington Post


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1 cup dark rum

1 1/2 sticks (6 ounces) unsalted butter

1/4 cup light brown sugar

8 ounces mascarpone

1 vanilla bean

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

1/2 cup blueberries

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