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Print this Recipe    Broiled Pineapple

CARAMELIZED PINEAPPLE WITH RUM

1 large pineapple
2 tablespoons unsalted butter
3 tablespoons packed brown sugar (preferably dark)
2 tablespoons rum (preferably dark)

Preheat broiler and line a shallow baking pan with foil.

Trim pineapple leaves to about 2 inches. Quarter pineapple lengthwise,
reserving 2 quarters for another use. Cut and discard cores from
remaining quarters. With a sharp knife cut fruit from rinds, keeping
rinds intact and reserving them. Cut pineapple crosswise into
1/4-inch-thick slices.

In a small saucepan cook butter, 2 tablespoons brown sugar, and
rum over moderate heat, stirring, 1 minute. Add pineapple, stirring
to coat, and cook mixture 1 minute.

Put reserved rinds in baking pan and with a fork and spoon return
pineapple pieces to rinds, arranging in original shape. Spoon
remaining butter mixture over pineapple and sprinkle tops with
remaining tablespoon brown sugar. Broil pineapple about 3 inches
from heat until slightly charred and heated through, about 8 minutes.

Serve caramelized pineapple with ice cream.

Serves 2.

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