*  Exported from  MasterCook  *

                  BUTTERED RUM AND FRESH PINEAPPLE SAUCE

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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)

  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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