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Rummy Pineapple with Vanilla Ice Cream



  • 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


  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.


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