Buttered Rum & Fresh Pineapple Sauce

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 inch chunks.

You need about 1½ cups.

Melt butter in a medium-size heavy saucepan over moderate heat.

Add the pineapple and cook 1½ minutes, stirring occasionally, until the pineapple is hot.

Add the rum or vanilla and let bubble 1½ 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.