buttered rum and fresh pineapple sauce

How To Make buttered rum and fresh pineapple sauce

• 1

  Mix the sugar and water in a medium-size saucepan.
• 2

  Bring to a boil over moderate heat, stirring once or twice to help the sugar dissolve.
• 3

  Boil 5 minutes.
• 4

  Remove from the heat.
• 5

  You should have 2 cups.
• 6

  Meanwhile, core the pineapple and cut into 1/4-inch chunks. You need about 1 1/2 cups.
• 7

  Melt butter in a medium-size heavy saucepan over moderate heat.
• 8

  Add the pineapple and cook 1 1/2 minutes, stirring occasionally, until the pineapple is hot.
• 9

  Add the rum or vanilla and let bubble 1 1/2 to 2 minutes.
• 10

  Add the brown sugar syrup and bring to a boil.
• 11

  Remove from the heat.
• 12

  Serve warm.
• 13

  The sauce keeps in the refrigerator at least a week.
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