Ingredients
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4
-
1/4
-
1/2
-
1
-
1/2
-
-
-
-
-
-
-
-
-
-
Directions
Brown Sugar and Rum-Glazed Pineapple With Coconut (Cook’s Illust,From The America’s Test Kitchen Cookbook. I haven’t tried it yet.,Yum yum yum – simple, yet complex! I scaled this back for 2 people, but we REALLY dug in and enjoyed it! Next time it’l be gracing some vanilla bean ice cream – super decadent! Thanks for sharing, Debbie R.
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Steps
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1
Done
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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
Done
|
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
Done
|
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
Done
|
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. |
