sweet essentials: scrummy pineapple-rum glaze

How To Make sweet essentials: scrummy pineapple-rum glaze

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  PREP/PREPARE
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  This recipe uses rum (booze), in terms of flavor, I cannot think of a good substitute that will give this recipe, its distinctive flavor, and I have tried several versions. While cooking, the sauce will reduce the amount of alcohol in the glaze; however, it will not completely eliminate it.
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  Gather your Ingredients (mise en place).
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  Place the crushed pineapple into a blender or food processor, and puree.
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  Chef’s Note: I think that pureed pineapple give this recipe a bit more body, than using pineapple juice; however, if you do not wish to do this step, just use plain pineapple juice.
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  Place all the ingredients into a saucepan over medium heat.
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  Adjust the heat, and slowly simmer.
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  Chef’s Note: We are reducing this glaze; not trying to make caramel. Never allow it to get over a light simmer. It takes a bit of time, but it is totally worth it.
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  Reduce the glaze and thicken, until it can coat the back of a spoon. Mine took almost an hour.
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  Chef’s Note: This glaze will last in the fridge for 7 to 10 days, if properly sealed in a good container.
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  PLATE/PRESENT
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  Use on pork, chicken, beef, seafood… even ice cream. Enjoy.
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  Keep the faith, and keep cooking.
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