Caramelized Pineapple with Vanilla Ice Cream
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.
Martha Stewart Living, October 2001