Buttered Rum & Fresh Pineapple Sauce
Submitted by angi33
Buttered rum sauce with fresh pineapple chunks in a brown sugar syrup. Dark rum and butter combine with caramelized pineapple for a warm dessert topping that keeps a week.
YIELD
1 servingsPREP
5 minCOOK
10 minREADY
15 minThis buttered rum sauce starts with a full pound of light brown sugar boiled into a thick syrup, then gets loaded with fresh pineapple chunks sauteed in butter and flamed with dark Jamaican or Puerto Rican rum.
The brown sugar syrup is the foundation. Boiling it for 5 minutes concentrates the molasses notes in the brown sugar into something deep and almost toffee-like. You want exactly 2 cups after reducing, which tells you the consistency is right.
Fresh pineapple is non-negotiable here. Canned pineapple is too soft and too sweet. The fresh chunks hold their shape after a quick saute in butter and still have that bright, acidic bite that cuts through all the sweetness of the syrup.
When the rum goes in, it’ll bubble up aggressively. That’s the alcohol cooking off and leaving behind the warm, caramel-forward rum flavor that makes this sauce what it is. If you’re skipping the booze, vanilla extract works as a stand-in, though the flavor profile shifts toward a more straightforward caramel.
Spoon this warm over vanilla ice cream, pound cake, bread pudding, or pancakes for a brunch that feels like a special occasion.
Pro Tips
- Cut the pineapple into uniform ¼-inch chunks so they cook evenly in that short saute
- Use dark rum, not white or spiced. Dark rum has the depth to stand up to a pound of brown sugar
- This sauce thickens considerably as it cools. Reheat gently with a splash of water if needed
- Keeps in the fridge for at least a week. It actually improves after a day or two as the flavors meld
Variations
Ingredients
Directions
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 ¼ inch chunks.
You need about 1½ cups.
Melt butter in a medium-size heavy saucepan over moderate heat.
Add the pineapple and cook 1½ minutes, stirring occasionally, until the pineapple is hot.
Add the rum or vanilla and let bubble 1½ 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.
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