A five ingredient, do-ahead dessert that gets better the longer it marinates.
1/2 of a ripe pineapple
3 T. dark rum
1/2 c. honey
4 T. mascarpone
Cut the top and bottom of the pineapple off and peel the outside with a knife, cutting out the dark 'eyes.' Cut in half lengthwise and remove the tough core. You only need half the pineapple for this recipe to serve four people.
Place the cut side down and slice thinly. Arrange the slices in a large dish. Grate the zest of the lime over the pineapple, then add the juice of the lime. Add the dark rum and drizzle the honey over the pineapple. Cover and refrigerate until ready to serve.
To serve, arrange slices of the pineapple in a circle, pour a little of the sauce over, and spoon some mascarpone in the middle. Using a vegetable peeler make a garnish of the lime skin.
– Jacques Pépin, "More Fast Food My Way"