| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jamaican |
Jams |
1 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”