Title: Buttered rum and fresh pineapple sauce
 Categories: Jams
      Yield: 1 Servings
 
      1 lb Light brown sugar
      1 c  Water
    1/2    Medium-size peeled ripe
           Pineapple
      1 tb Unsalted butter
      2 tb Dark Jamaican or Puerto
           Rican rum (or 1 teaspoon
           Vanilla extract)
 
  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 1/4" chunks. You need
  about 1
      1/2    cups.
  
  Melt butter in a medium-size heavy saucepan over moderate heat. Add
  the pineapple and cook 1 1/2 minutes, stirring occasionally, until the
  pineapple is hot. Add the rum or vanilla and let bubble 1 1/2 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.