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Caramelized Pineapple with Vanilla Ice Cream

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Recipe photo courtesy of David Sawyer

This dessert relies on the same browning and deglazing techniques used for savory dishes. Many fruits benefit from a quick saute, and their natural sugars -- brought to the surface as juices evaporate -- aid in the caramelization process. If you prefer not to use rum, you can substitute more pineapple juice.

Source: Martha Stewart Living, October 2001
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