Rummy Pineapple with Vanilla Ice Cream

Ingredients

• 1 ripe medium pineapple, peeled, cored and sliced into eight 1 inch rings
• 6 tablespoons unsalted butter, cut into tablespoons
• 1/2 cup + 1 tablespoon light brown sugar
• 1/4 cup white rum
• 8 scoops vanilla ice cream

Instructions

1. Cut slits halfway into the pineapple rings at 1 inch intervals, leaving the rings attached at the center.
2. Scatter the butter over the bottom of a large skillet, preferably nonstick.
3. Sprinkle 1/2 cup of the brown sugar evenly over the butter and place a single layer of pineapple slices on top.
4. Cook over moderate heat for 5 minutes after the butter and sugar begin to bubble.
5. Turn and cook for 5 minutes longer.
6. Transfer the rings to a platter.
7. Add remaining slices to the skillet and cook in the same manner; transfer to the platter.
8. Pour the accumulated juices from the platter back into the skillet and add the remaining 1 tablespoon brown sugar. Bring to a boil over high heat and cook until the liquid is reduced to a syrupy caramel, 3 to 5 minutes.
9. Remove from the heat and let cool to lukewarm. Stir in the rum.
10. To serve, place a pineapple ring in each of 8 dessert dishes.
11. Top each with a scoop of vanilla ice cream and spoon the sauce over all, dividing evenly.