Sautéed Pineapple with Pecan Rum Sauce

Sautéed Pineapple with Pecan Rum Sauce
Photo by Scott Phillips


  • ¼ cup instant flour (Wondra brand)
  • ¼ cup dark rum
  • Vanilla ice cream for serving
  • 1 Tbs. vegetable oil
  • 1 Tbs. vegetable oil
  • ¼ cup toasted chopped pecans, or other toasted nuts
  • ¼ cup heavy cream
  • + 3 more ingredients
    • 2 Tbs. unsalted butter
    • 8 rings peeled, cored pineapple bought prepared at a grocery store, juice reserved (or 8 slices from a 20-oz. can of pineapple in unsweetened juice, juice reserved)
    • ¼ cup packed brown sugar

Measure the flour into a pie plate. In a Pyrex measuring cup, combine 1/4 cup of the pineapple juice with the rum, sugar, and nuts; set aside. Pat the pineapple dry. One at a time, lightly dredge the pineapple rings in the flour and put them on a wire rack. Heat the butter and oil over medium he...

View full recipe at Fine Cooking


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