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Grilled Pineapple with Mango Whipped Cream and Lime-Butter Sauce

Not going to make it to the Caribbean this winter?  Enjoy a taste of the Caribbean at home with this simple dessert from our friends at Holland America.

Grilled Pineapple
2 tablespoons honey
2 tablespoons light brown sugar
2 tablespoons unsalted butter
1 tablespoon light rum
1 ripe pineapple, peeled and sliced into 1/4-inch thick rounds

Lime-Butter Sauce
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon unsalted butter
7 tablespoons fresh lime juice

Mango Whipped Cream
2/3 cup mango chunks (from about 1 large mango)
1 cup heavy cream, well chilled
1/3 cup sugar

Assembly
1/2 cup shelled unsalted natural pistachios, toasted and coarsely chopped

PREPARATION:

Grilled Pineapple
1. In a small saucepan, combine the honey, brown sugar, butter and rum. Bring the mixture to a low simmer, whisking often, until the sugar has melted and the glaze is slightly thickened, about 5 minutes.
2. Heat the grill to medium-high. Grill the pineapple slices, brushing frequently with the honey glaze, until browned, 2 to 3 minutes per side. Set aside.

Lime-Butter Sauce
In a small saucepan, whisk the sugar and cornstarch to blend. Add 1 cup water and stir over medium heat until the mixture boils and thickens. Remove from the heat and stir in the butter. Whisk in the lime juice. (The sauce will keep, covered, in the refrigerator for up to 2 days.)

Mango Whipped Cream
In a food processor or blender, puree the mango chunks until smooth (see note); set aside. With a whisk or electric mixer, beat the cream and sugar until stiff peaks form. With a rubber spatula, fold the mango into the whipped cream. Use immediately.

Assembly
Transfer the pineapple slices to plates and drizzle with the lime-butter sauce. Top with a dollop of the mango whipped cream and garnish with the toasted pistachios.

Rudi’s Tips:
For the smoothest texture, push the pureed mango through a fine sieve before folding it into the whipped cream.