Sauteed Pineapple with Rum Sauce
Need From preparation to the plate, this recipe takes about 35 minutes.
Instructions
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 spoon to paper towels to drain and wipe skillet clean.
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.
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.
Serve pineapple with sauce spooned on top and sprinkled with walnuts.