Title: Buttered Rum and Fresh Pineapple Sauce
Categories: Syrup
Yield: 1 Servings

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)

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

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