*  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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