Buttered Rum And Fresh Pineapple Sauce
Vicki Butts (lazyme)
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- 1 lb
- light brown sugar
- 1 c
- 1/2 medium
- ripe pineapple, peeled
- 1 Tbsp
- unsalted butter
- 2 Tbsp
- dark jamaican or puerto rican rum (or 1 teaspoon vanilla extract)
1Mix the sugar and water in a medium-size saucepan.
2Bring to a boil over moderate heat, stirring once or twice to help the sugar dissolve.
3Boil 5 minutes.
4Remove from the heat.
5You should have 2 cups.
6Meanwhile, core the pineapple and cut into 1/4-inch chunks. You need about 1 1/2 cups.
7Melt butter in a medium-size heavy saucepan over moderate heat.
8Add the pineapple and cook 1 1/2 minutes, stirring occasionally, until the pineapple is hot.
9Add the rum or vanilla and let bubble 1 1/2 to 2 minutes.
10Add the brown sugar syrup and bring to a boil.
11Remove from the heat.
13The sauce keeps in the refrigerator at least a week.