Buttered Rum And Fresh Pineapple Sauce
| 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 | T | Unsalted butter |
| 2 | T | Dark Jamaican or Puerto |
| Rican rum, or 1 teaspoon | ||
| Vanilla extract), Vanilla extract | ||
| 1 | cups. |
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 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
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Nutrition (calculated from recipe ingredients)
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Calories: 30826
Calories From Fat: 158
Total Fat: 18.3g
Cholesterol: 30.5mg
Sodium: 963.8mg
Potassium: 16311.5mg
Carbohydrates: 1423.6g
Fiber: 4.5g
Sugar: 1416.5g
Protein: 8.8g