Buttered rum and fresh pineapple sauce

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

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