1 ripe medium pineapple, peeled, cored, and sliced into eight 1-inch rings
6 tablespoons unsalted butter, cut into tablespoons
1/2 cup plus 1 tablespoon light brown sugar
1/4 cup white rum
8 scoops vanilla ice cream
Cut slits halfway into the pineapple rings at 1-inch intervals, leaving the rings
attached at the center.
Scatter the butter over the bottom of a large skillet, preferably nonstick.
Sprinkle 1/2 cup of the brown sugar evenly over the butter and place a
single layer of pineapple slices on top.
Cook over moderate heat for 5 minutes after the butter and sugar begin to bubble.
Turn and cook for 5 minutes longer.
Transfer the rings to a platter.
Add remaining slices to the skillet and cook in the same manner; transfer to the platter.
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.
Remove from the heat and let cool to lukewarm. Stir in the rum.
To serve, place a pineapple ring in each of 8 dessert dishes.
Top each with a scoop of vanilla ice cream and spoon the sauce over all, dividing evenly.