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


Credit: David Sawyer

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Combine rum and juice in a glass measuring cup. Heat 2 tablespoons butter in large skillet over medium-high heat until foaming. Add half of the pineapple slices, and cook until well browned on both sides, 5 to 8 minutes. Transfer to baking pan.

  • Sprinkle pan with 1/4 cup sugar, and cook until sugar caramelizes to a golden brown, 1 to 2 minutes.

  • Turn heat off or hold skillet away from heat, and carefully add 1/2 cup rum mixture.

  • Turn heat on or return pan to heat and stir with a wooden spoon, scraping loose any caramelized bits on bottom of skillet. Simmer sauce until reduced and slightly thickened, about 3 minutes. Pour through fine sieve into a bowl, and set aside. Wash skillet, and repeat. Cut pineapple slices, and serve over ice cream drizzled with warm sauce.