Buttered rum & fresh pineapple sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Light brown sugar |
| 1 | cup | Water |
| ½ | Medium-size peeled ripe | |
| Pineapple | ||
| 1 | tablespoon | Unsalted butter |
| 2 | tablespoons | Dark Jamaican or Puerto |
| Rican rum (or 1 teaspoon | ||
| Vanilla extract) | ||
Directions
Mix the sugar and water in a medium-size saucepan. bring to a boil over moderate heat, stirring once or twice to help the sugar dissolve. Boil 5 minutes. Remove from the heat. You should have 2 cups.
Meanwhile, core the pineapple and cut into ¼" chunks. You need about 1½ cups.
Melt butter in a medium-size heavy saucepan over moderate heat. Add the pineapple and cook 1 ½ minutes, stirring occasionally, until the pineapple is hot. Add the rum or vanilla and let bubble 1 ½ to 2 minutes.
Add the brown sugar syrup and bring to a boil. Remove from the heat.
Serve warm. The sauce keeps in the refrigerator at least a week.
Source: Pancakes and Waffles by Elizabeth Alston