Oven Roasted Pineapple Fritters with Hot Butter Rum Sauce

FOR THE ROASTED PINEAPPLE: Heat the oven to 250 degrees F. Peel, core and slice the pineapple into 1/2-inch thick rounds. Arrange them on a nonstick baking sheet, brush them with melted butter and sprinkle with sugar. Roast the pineapple slices for 5 to 6 hours occasionally turning and basting them until they begin to caramelize. Remove them from the oven, allow to cool, and chop into 1/2-inch pieces.

FOR THE FRITTER BATTER: Into a large mixing bowl sift together the dry ingredients, make a well in the center and add the wet ingredients. With a fork mix gently until all the ingredients are incorporated, do not over mix. Fold in the roasted pineapple.

Heat vegetable oil in deep fryer to 370 degrees F. Using a small ice cream scoop drop scoops of the batter into the hot oil and fry until deep golden brown. Remove from the fryer, blot on paper towels, sprinkle with powdered sugar and serve with hot butted rum sauce.