Side Pannel
Buttered Rum and Fresh Pineapple Sauce
Buttered Rum and Fresh Pineapple Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Jams & Preserves
Ingredients List
- 1 lb Light brown sugar
- 1 c Water
- 1/2 Medium-size peeled ripe
- Pineapple
- 1 tb Unsalted butter
- 2 tb Dark Jamaican or Puerto
- Rican rum (or 1 teaspoon
- Vanilla extract)
Directions
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.
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.
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