Caramelized Pineapple with Vanilla Ice Cream

1. 1

   Combine the rum and pineapple juice in a glass measuring cup.

2. 2

   Heat 2 tablespoons butter in a large skillet over medium-high heat until foaming.

3. 3

   Add half of the pineapple slices, and cook until well browned on both sides, 5 to 8 minutes.

4. 4

   Transfer to a baking pan.

5. 5

   Sprinkle the pan with 1/4 cup sugar; cook until the sugar caramelizes to a golden brown, 1 to 2 minutes.

6. 6

   Turn the heat off or hold the skillet away from the heat, and carefully add 1/2 cup rum mixture.

7. 7

   Turn the heat on or return the pan to the heat, and stir with a wooden spoon, scraping loose any caramelized bits on the bottom of the skillet.

8. 8

   Simmer the sauce until reduced and slightly thickened, about 3 minutes.

9. 9

   Pour through a fine sieve into a bowl, and set aside.

10. 10

    Wash the skillet, and repeat.

11. 11

    Cut the pineapple slices, and serve over ice cream drizzled with warm sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.