Categories: Jams 
      Yield: 1 servings 
  
      1 lb Light brown sugar 
      1 c  Water 
    1/2    Medium-size peeled ripe 
           Pineapple 
      1 tb Unsalted butter 
      2 tb Dark Jamaican or Puerto 
           Rican rum (or 1 teaspoon 
           Vanilla extract) 
  
  Mix the sugar and water in a medium-size saucepan.  bring to a boil over 
  moderate heat, stirring once or twice to help the sugar dissolve.  Boil 5 
  minutes.  Remove from the heat.  You should have 2 cups. 
   
  Meanwhile, core the pineapple and cut into 1/4" chunks.  You need about 1 
  1/2 cups. 
   
  Melt butter in a medium-size heavy saucepan over moderate heat.  Add the 
  pineapple and cook 1 1/2 minutes, stirring occasionally, until the 
  pineapple is hot.  Add the rum or vanilla and let bubble 1 1/2 to 2 
  minutes. 
   
  Add the brown sugar syrup and bring to a boil.  Remove from the heat. Serve 
  warm.  The sauce keeps in the refrigerator at least a week.