This light, simple dessert works equally well with fresh figs.
- 6 ounces 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 ounces) dark rum or brandy
Melt butter in a large frying pan over medium heat. Add the pineapple slices and cook for 1 minute. Sprinkle evenly with brown sugar and cook, turning the pineapple occasionally, until the sugar is melted and the pineapple is translucent, 2 to 3 minutes. Add rum or brandy, stir to combine and cook 1 minute.
TO SERVE: Place the pineapple on plates and spoon warm sauce over the top.
Tip: VARIATIONS: <LI>The same method can be used for fresh figs. You will need 1 1/2 pounds of figs. Halve each fig and cook as directed, decreasing cooking time of 2 to 3 minutes to 1 to 2 minutes.</LI>
<li>To serve, sprinkle with toasted unsweetened shredded coconut if desired.</li>
Recipe reprinted by permission of Periplus Editions. All rights reserved.
nutrition information per serving
567 calories; 35g total fat; 93mg cholesterol; 22mg sodium; 59g carbohydrates; 2g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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