Sautéed Pineapple with Pecan Rum Sauce

★★★★★ 1 Review
blackvelvet65 avatar
By patricia taylor
from williamsport, MD

My husband said it was to pretty to eat. But he gobbled it down and wanted more.

serves 4
prep time 10 Min
cook time 10 Min
method Saute

Ingredients

  • 1/4 c
    instant flour(wondra brand)
  • 1/4 c
    packed brown sugar
  • 1/4 Tbsp
    toasted chopped pecans, or other toasted nuts
  • 2 Tbsp
    unsalted butter
  • 1 Tbsp
    vegetable oil
  • 1/4 c
    heavy cream
  • vanilla ice cream for serving
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How To Make

  • 1
    You can sauté the pineapple without the Wondra flour, although it won't brown as evenly or have a crisp crust.
  • 2
    Measure the flour into a pie plate. In a Pyrex measuring cup, combine 1/4 cup of the pineapple juice with the rum, sugar, and nuts; set aside.
  • 3
    Pat the pineapple dry. One at a time, lightly dredge the pineapple rings in the flour and put them on a wire rack. Heat the butter and oil over medium heat in a 12 inch skillet. When the butter begins to darken slightly, increase the heat to medium high and add the pineapple rings to the skillet. Sauté until golden brown on one side 2 to 3 minutes; turn the pineapple over and sauté until golden brown on the other side, 2 to 3 minutes. Transfer the pineapple to four dessert plates. Carefully add the rum mixture to the empty skillet; simmer and reduce until syrupy, 1 to 2 minutes. Remove from the heat and stir in the cream. Spoon a portion of the sauce over each plate and serve immediately with the ice cream.

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