Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Light brown sugar 1 tb Unsalted butter
1 c Water 2 tb Dark Jamaican or Puerto
1/2 Medium-size peeled ripe Rican rum (or 1 teaspoon
Pineapple 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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