Buttered Rum and Fresh Pineapple Sauce

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Title: Buttered Rum and Fresh Pineapple Sauce
Yield: 1 Servings
Categories: Jams


1 lb Light brown sugar
1 c Water
1/2 Medium-size peeled ripe
1 tb Unsalted butter
2 tb Dark Jamaican or Puerto
Rican rum (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 1/4" chunks. You need about 1
1/2 cups.

Melt butter in a medium-size heavy saucepan over moderate heat. Add the
pineapple and cook 1 1/2 minutes, stirring occasionally, until the
pineapple is hot. Add the rum or vanilla and let bubble 1 1/2 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini