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Hot Buttered Rum Sauce

Source: Cooks' Catalogue, Inc
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 8
Chef Ken Frank presents a prix fixe tasting menu that changes weekly at La Toque, a top-notch French restaurant in the Napa Valley. This simple sauce accompanies his oven roasted pineapple fritters.
1/2 stick unsalted butter
1/2 cup chopped fresh pineapple
1/3 cup granulated sugar
1 cup pineapple juice
Juice of 1 lime
2 shots rum
Other necessary recipes:
Oven Roasted Pineapple Fritters with Hot Butter Rum Sauce
In a medium saute pan, over medium heat, add the butter until it begins to brown. Add the chopped pineapple and granulated sugar and sauté for 2 minutes until the syrup thickens. Deglaze with pineapple and lime juices, allow to simmer for 5 minutes. Remove from the heat and allow to cool slightly. Pour the mixture into a large bowl, add the rum and mix with an immersion blender until smooth.

Recipe courtesy of Chef Ken Frank, La Toque, Napa Valley, CA

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 124
Cholesterol: 16mg
Sodium: 1mg
Carbohydrates, Total: 14g
Fat. Total: 6g
% Cal. from Fat: 44%
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