Pineapple With Rum Sauce

1. 1

   Remove pineapple leaves and discard.

2. 2

   Quarter pineapple lengthwise and cut out and discard cores.

3. 3

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

4. 4

   Cut pineapple crosswise into 1/4 inch thick slices.

5. 5

   In a medium size saucepan, melt butter; add 5 tablespoons brown sugar, rum, lemon juice and bring to a light boil.

6. 6

   Reduce heat and cook over moderate heat for 1 minute, stirring continuously.

7. 7

   Add pineapple slices, stir to coat and cook for 1 minute, stirring occasionally.

8. 8

   Preheat broiler to HIGH.

9. 9

   Line a shallow baking pan with aluminum foil.

10. 10

    Place reserved rinds in prepared pan and with a fork and a spoon return pineapple pieces to rinds, arranging to near original shape.

11. 11

    Spoon remaining sauce over pineapple.

12. 12

    Sprinkle top of pineapple with remaining brown sugar.

13. 13

    Broil pineapple about 3 inches from broiler elements until slightly charred and heated through, about 6 to 8 minutes.

14. 14

    Serve pineapple hot with icecream if desired.

No additional tips available.