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Buttered Rum & Fresh Pineapple Saucejams 1 lb light brown sugar 1 cup water 1/2 medium-size peeled ripe 1 pineapple 1 tablespoon unsalted butter 2 tablespoon dark jamaican or puerto 1 rican rum (or 1 teaspoon 1 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
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