Buttered Rum and Fresh Pineapple Sauce
brown sugar, light
dark jamaican or puerto rican or 1 teaspoon 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 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.
The sauce keeps in the refrigerator at least a week.