Buttered Rum Banana Pecan Pie
INGREDIENTS:
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)
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.
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.