Sauteed Pineapple with Rum Sauce

Sauteed Pineapple with Rum Sauce
Photo by Romulo Yanes


  • 1 3- to 4-pound pineapple (labeled "extra sweet")
  • 2 tablespoons dark rum
  • ½ cup walnuts
  • ¼ cup sugar
  • 5 ½ tablespoons unsalted butter

Cut off and discard core from pineapple quarters, then cut each quarter lengthwise into 5 pieces. 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...

View full recipe at Epicurious


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