Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Light brown sugar |
1 cup | Water |
½ \N | Medium-size peeled ripe |
\N \N | Pineapple |
1 tablespoon | Unsalted butter |
2 tablespoons | Dark Jamaican or Puerto |
\N \N | Rican rum (or 1 teaspoon |
\N \N | Vanilla extract) |
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