I pulled this recipe together after reviewing a few I saw on the web. You can also add rum! It tastes especially good the day after, when the flavor soaks in. Better than the stuff from the jar!
Brown Sugar Pineapple Goodness Sauce for Ice Cream
1 fresh pineapple
1 T butter
~1 cup brown sugar
Start by melting the butter and about 1/3 cup of the sugar. Keep it on low while you cut the pineapple, you don’t want it to burn while you work.
Cut the ends off the pineapple and discard. Pay attention, this is the best way to cut up a pineapple. Trust me. My mom taught me and I live in a country where we eat a lot of pineapple.
Stand the pineapple up and cut it into quarters. Now you are going to cut off the hard inside corners, throw them away.
Now cut the rough outside off, like this:
Keep the outside parts because depending on how juicy your pineapple is, you could use a spoon to scrape out the fruit pulp.
Next, you will cut the pineapple up into chunks and eventually a pulp. Choose your method: a knife and elbow grease, a blender or a food processor. I decided to try out my new mini-processor I just bought at the grocery store for $7. Sometimes you get your money’s worth…. in this case, I did.
You want a pulp, but not a puree. Keep some small chunks for texture.
Add the pineapple to the brown sugar and butter.
Now you will have to use your cooking intution. Depending on the size of the pineapple and how juicy and ripe it is, you will have to adjust cooking time and the amount of sugar you add. For this size pineapple, I added almost a cup of brown sugar. Taste as you cook. You will notice that before you add the remaining sugar, the sauce just tastes like pineapple. As you cook (on high now), you should stir occasionally and cook until the sauce sticks to a spoon and all the thin liquid has evaporated from the top.
This sauce is even better the next day!