Sauteed Pineapple with Rum Sauce |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 (3- to 4-pound) pineapple (labeled extra sweet ), trimmed, peeled, and quartered lengthwise |
5 1/2 tablespoons unsalted butter |
1/2 cup walnuts (2 ounces), coarsely chopped |
1/4 cup sugar |
2 tablespoons dark rum |
Directions:
1. Cut off and discard core from pineapple quarters, then cut each quarter lengthwise into 5 pieces.
2. Heat 1/2 tablespoon butter in a 12-inch heavy skillet over moderate heat until just melted, then add walnuts and cook, stirring, until a shade darker, about 2 minutes. Transfer walnuts with a slotted spoon to paper towels to drain and wipe skillet clean.
3. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté one third of pineapple, turning over occasionally, until golden, 4 to 5 minutes. Transfer to a platter. Sauté remaining pineapple in 2 batches in same manner, using 1 tablespoon butter per batch and transferring to platter.
4. While last batch of pineapple cooks, heat sugar, rum, and remaining 2 tablespoons butter in a small heavy saucepan over moderately low heat, stirring, until sugar is dissolved, about 2 minutes. Remove from heat.
5. Serve pineapple with sauce spooned on top and sprinkled with walnuts.
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