Buttered Rum And Fresh Pineapple Sauce Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Light brown sugar,
1 tbsp: Unsalted butter,
1 cup: Water,
2 tbsp: Dark Jamaican or Puerto,
1/2 Medium-size: peeled ripe,
Rican rum, (or 1 teaspoon
Pineapple,
Vanilla extract),
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Syrups