ACCOMPANIMENT
Preheat broiler and line a shallow baking pan with foil.
Trim pineapple leaves to about 2-inches. Quarter pineapple lengthwise and
cut and discard cores. With a sharp knife cut fruit from rinds, keeping
rinds intact and reserving them. Cut pineapple crosswise into 1/4-inch
thick slices.
In a saucepan cook butter, 4 tablespoons brown sugar, and rum over moderate
heat, stirring, 1 minute. Add pineapple, stirring to coat, and cook mixture
Put reserved rinds in baking pan and with a fork and spoon return pineapple
pieces to rinds, arranging in original shape. Spoon remaining butter
mixture over pineapple and sprinkle tops with remaining 2 tablespoons brown
sugar. Broil pineapple about 3-inches from heat until slightly charred and
heated through, about 8 minutes. Serve caramelized pineapple with ice
cream.
Yield: 4 servings
NOTES : Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9058
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
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