6 oz. unsalted butter
1 small pineapple (about 1 1/2 pounds)
peeled, cut lengthwise into quarters, cored and thinly sliced
3/4 cup packed brown sugar
1/4 cup (2 fl. oz.) dark rum or brandy
Melt butter in large frying pan over medium heat. Add pineapple slices and cook for one minute. Sprinkle evenly with brown sugar and cook, turning pineapple occasionally, until sugar is melted and pineapple is translucent, 2-3 minutes. Add rum or brandy, stir to combine and cook one minute.
Place pineapple on plates and spoon warm sauce over top.
Makes: Approximately 6 or so servings, depending on the size of the pineapple, and how thick or thin you slice it.
Same method can be used for fresh figs. You will need 1 1/2 lb. figs. Halve each fig and cook as directed, decreasing cooking time of 2-3 minutes to 1-2 minutes. To serve, sprinkle with toasted unsweetened shredded coconut if desired.
Date: October 20, 2002