Sauteed Pineapple Crepe Filling
Use this recipe as a filling for Dessert Crepes.
- Yield: Makes about 2 cups
Photography: Lisa Hubbard
Source: Martha Stewart Living, January 2002
- 1 pineapple
- 4 tablespoons unsalted butter
- 1/4 cup packed light-brown sugar
Peel pineapple; cut into quarters lengthwise. Cut out core; cut each quarter in half lengthwise. Cut each piece crosswise into 1/4-inch-thick slices; set aside.
Heat butter in a large skillet over medium heat. Add pineapple; toss to coat with butter. Sprinkle with brown sugar; toss to coat. Cook, stirring occasionally, until pineapple is lightly browned, about 8 minutes. Transfer to a bowl; keep warm until ready to serve.