My Recipe Box

Sautéed Pineapple with Pecan Rum Sauce


Serves 4

  • by from Fine Cooking
    Issue 50

  • 1/4 cup instant flour (Wondra brand)
  • 8 rings peeled, cored pineapple bought prepared at a grocery store, juice reserved (or 8 slices from a 20-oz. can of pineapple in unsweetened juice, juice reserved)
  • 1/4 cup dark rum
  • 1/4 cup packed brown sugar
  • 1/4 cup toasted chopped pecans, or other toasted nuts
  • 2 Tbs. unsalted butter
  • 1 Tbs. vegetable oil
  • 1/4 cup heavy cream
  • Vanilla ice cream for serving
You can sauté the pineapple without the Wondra flour, though it won’t brown as evenly or have a crisp crust.

Measure the flour into a pie plate. In a Pyrex measuring cup, combine 1/4 cup of the pineapple juice with the rum, sugar, and nuts; set aside.

Pat the pineapple dry. One at a time, lightly dredge the pineapple rings in the flour and put them on a wire rack. Heat the butter and oil over medium heat in a 12-inch skillet. When the butter begins to darken slightly, increase the heat to medium high and add the pineapple rings to the skillet. Sauté until golden brown on one side, 2 to 3 minutes; turn the pineapple over and sauté until golden brown on the other side, 2 to 3 minutes longer. Transfer the pineapple to four dessert plates. Carefully add the rum mixture to the empty skillet; simmer and reduce until syrupy, 1 to 2 minutes. Remove from the heat and stir in the cream. Spoon a portion of the sauce over each plate and serve immediately with the ice cream.

nutrition information (per serving):
Calories (kcal): 380, Fat (kcal): 21, Fat Calories (g): 190, Saturated Fat (g): 8, Protein (g): 3, Monounsaturated Fat (g): 7, Carbohydrates (mg): 42, Polyunsaturated Fat (mg): 4, Sodium (g): 15, Cholesterol (g): 35, Fiber (g): 3,

Photo: Scott Phillips

This was an outstanding desert for the summer! Can't wait to make it again!

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