Sautéed Pineapple with Rum Sauce
Fresh pineapple sautéed until golden and caramelized, topped with a warm rum butter sauce and toasted walnuts. This elegant dessert combines tropical sweetness with rich, nutty flavors.
Ingredients
- •1 whole pineapple
- •5½ tablespoons unsalted butter
- •½ cup walnuts
- •¼ cup sugar
- •2 tablespoons dark rum
Cooking Instructions
- 1.
Cut off and discard core from pineapple quarters, then cut each quarter lengthwise into 5 pieces.
5 min
- 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.
5 min
- 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.
15 min
- 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.
2 min
- 5.
Serve pineapple with sauce spooned on top and sprinkled with walnuts.
2 min
