Caramelized Pineapple with Rum

1. 1

   Preheat broiler and line a shallow baking pan with foil.

2. 2

   Trim pineapple leaves to about 2 inches.

3. 3

   Quarter pineapple lengthwise, reserving 2 quarters for another use.

4. 4

   Cut and discard cores from remaining quarters.

5. 5

   With a sharp knife cut fruit from rinds, keeping rinds intact and reserving them.

6. 6

   Cut pineapple crosswise into 1/4-inch-thick slices.

7. 7

   In a small saucepan cook butter, 2 tablespoons brown sugar, and rum over moderate heat, stirring, 1 minute.

8. 8

   Add pineapple, stirring to coat, and cook mixture 1 minute.

9. 9

   Put reserved rinds in baking pan and with a fork and spoon return pineapple pieces to rinds, arranging in original shape.

10. 10

    Spoon remaining butter mixture over pineapple and sprinkle tops with remaining tablespoon brown sugar.

11. 11

    Broil pineapple about 3 inches from heat until slightly charred and heated through, about 8 minutes.

12. 12

    Serve caramelized pineapple with ice cream.

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