Brown Sugar and Rum-Glazed Pineapple With Coconut (Cook's Illust |
|
 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
|
From The America's Test Kitchen Cookbook. I haven't tried it yet. Ingredients:
4 tablespoons unsalted butter |
1/4 cup dark rum |
1/2 cup packed dark brown sugar |
1 pineapple (peeled, cored and cut lengthwise into 3/4-inch spears) |
1/2 cup sweetened flaked coconut |
Directions:
1. Toast coconut by putting it on a baking sheet and baking at 350 degrees. Stir once or twice. It takes 6-8 minutes.; Let it cool.
2. Melt butter in a large nonstick skillet over medium high heat. Add rum, then sprinkile the brown sugar evenly over mixture. Cook until slightly thickened, about 1 minute.
3. Lay the spears in the pan. Lower heat to medium low. Cook until deep golden and slightly browned on both sides, about 8 minutes. Transfer the pineapple spears to a serving platter.
4. Return thhe pan with glaze to medium-high. Simmer until thickened, about 1 minute. Pour the glaze over the pineapple. Sprinkle with coconut before serving.
|
|