Recipe - Buttered Rum And Fresh Pineapple Sauce

1 pound Light brown sugar
1 cup Water
One half Mediumsize peeled ripe
Pineapple
1 tablespoon Unsalted butter
2 tablespoon Dark Jamaican or Puerto
Rican rum (or 1 teaspoon
Vanilla extract)

Mix the sugar and water in a mediumsize 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
One half cups.

Melt butter in a mediumsize heavy saucepan over moderate heat. Add the
pineapple and cook 1 One half minutes, stirring occasionally, until the
pineapple is hot. Add the rum or vanilla and let bubble 1 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini