Buttered Rum & Fresh Pineapple Sauce
Yield
1 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
brown sugar, light
|
|
| 1 | cup |
water
|
|
| ½ | Medium-size |
pineapple
peeled |
*
|
| 1 | tablespoon |
butter, unsalted
|
|
| 2 | tablespoons |
rum
dark jamaican or puerto rican or 1 teaspoon Vanilla Extract |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
brown sugar, light
|
|
| 237 | ml |
water
|
|
| 0.5 | Medium-size |
pineapple
peeled |
*
|
| 15 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
rum
dark jamaican or puerto rican 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 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.
