Pineapple Rum Sauce Recipes

GRILLED PINEAPPLE WITH RUM REDUCTION SAUCE

Steps:

• Cut the pineapple into 8 wedges, remove core and rind with a knife.
• Place the wedges into a freezer bag with the brown sugar, seal the bag and massage brown sugar onto the wedges.
• Allow the pineapple to macerate in the brown sugar for anywhere from two hours to two days; refrigerate if macerating more than a few hours. The pineapple should release enough juice to dissolve the brown sugar completely.
• Heat the grill to medium heat.
• Add the vanilla and rum to the bag, seal and shake.
• Remove the pineapple from the bag and place it on the grill.
• When the pineapple becomes caramel colored on the bottom side, rotate it. Repeat for each of the 3 sides of each wedge, then remove from the grill.
• Pour the juice from the bag into a saucepan and reduce over medium heat to a thick syrup (be careful of flare-ups during the first minutes since there will be alcohol from the rum and vanilla extract).
• Serve the pineapple alongside a main dish or serve with ice cream and drizzle with the reduction sauce.

BROILED PINEAPPLE WITH RUM SAUCE

Steps:

• TO PREPARE PINEAPPLE:
• Preheat the broiler.
• In a bowl, combine the sugar and cinnamon.
• Arrange the pineapple on a broiler tray and sprinkle the top with half of the sugar-cinnamon mixture.
• Broil for 5 minutes, or until the pineapple is lightly browned.
• Turn the pineapple over, sprinkle with the remaining sugar-cinnamon mixture, and broil for 5 minutes longer, or until lightly browned.
• Place the broiled pineapple on dessert plates.
• 2. TO PREPARE SAUCE: In a sauté pan over medium heat, melt the butter and brown sugar, then cook for 3 minutes. Add the rum and vanilla. Spoon the sauce on the pineapple and serve.

SAUTéED PINEAPPLE WITH RUM SAUCE

Steps:

• Cut off and discard core from pineapple quarters, then cut each quarter lengthwise into 5 pieces.
• Heat 1/2 tablespoon butter in a 12-inch heavy skillet over moderate heat until just melted, then add walnuts and cook, stirring, until a shade darker, about 2 minutes. Transfer walnuts with a slotted spoon to paper towels to drain and wipe skillet clean.
• Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté one third of pineapple, turning over occasionally, until golden, 4 to 5 minutes. Transfer to a platter. Sauté remaining pineapple in 2 batches in same manner, using 1 tablespoon butter per batch and transferring to platter.
• While last batch of pineapple cooks, heat sugar, rum, and remaining 2 tablespoons butter in a small heavy saucepan over moderately low heat, stirring, until sugar is dissolved, about 2 minutes. Remove from heat.
• Serve pineapple with sauce spooned on top and sprinkled with walnuts.

FRESH PINEAPPLE WITH RUM SAUCE

Steps:

• Heat half-and-half and brown sugar in heavy medium saucepan over medium heat to simmering.
• Whisk about 1 cup hot half-and-half into egg yolks, then whisk yolks into remaining half-and-half. Cook, whisking constantly, over low heat until slightly thickened, 7-10 minutes. Strain through sieve and let cool to room temperature. Stir in rum and refrigerate covered.
• Cut tops and bottoms from pineapples and cut away peels and eyes. Quarter lengthwise. Remove cores and cut each quarter lengthwise in half. Spoon sauce over pineapple and garnish with mint sprigs.

PINEAPPLE WITH RUM SAUCE

Steps:

• Remove pineapple leaves and discard.
• Quarter pineapple lengthwise and cut out 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 medium size saucepan, melt butter; add 5 tablespoons brown sugar, rum, lemon juice and bring to a light boil.
• Reduce heat and cook over moderate heat for 1 minute, stirring continuously.
• Add pineapple slices, stir to coat and cook for 1 minute, stirring occasionally.
• Preheat broiler to HIGH.
• Line a shallow baking pan with aluminum foil.
• Place reserved rinds in prepared pan and with a fork and a spoon return pineapple pieces to rinds, arranging to near original shape.
• Spoon remaining sauce over pineapple.
• Sprinkle top of pineapple with remaining brown sugar.
• Broil pineapple about 3 inches from broiler elements until slightly charred and heated through, about 6 to 8 minutes.
• Serve pineapple hot with icecream if desired.