Pineapple Butter Rum Sundae
Quick Pineapple Butter Rum Sundae is an easy, rich dessert!
I truly believe that the only thing most people remember about a great meal is the dessert. The rest of the dinner can be run of the mill and even a little uninspiring, but if dessert is spectacular, the whole meal shines. Pineapple Butter Rum Sundaes are such a dessert.
Ice cream is both super easy and super rich. Toppings like this one can be made ahead and reheated last minute. Scoop and go for an easy finish to any meal.
ICE CREAM!
As I’ve mentioned before (hello Klondike Sundaes), I came by my love of ice cream naturally. My Dad never met an ice cream he didn’t enjoy, profusely. When I had been baking for a while, the flaming desserts were introduced, because they are usually served on top of good ice cream. Bananas Foster were probably the best known – and Pineapple Butter Rum topping is strongly reminiscent of this special concoction. Cherries Jubilee are another flaming dessert that is as pretty as it is delicious.
Everyone ran around turning off lights before I lit the Crepes Suzette.
Let’s make Pineapple Butter Rum Sundaes! Use a nice sturdy pan – I like my Cast Iron Skillet (affiliate links follow) to make this in. Melt the butter and the brown sugar on medium to medium high heat.
Sprinkle in a pinch of kosher salt and a little bit of cinnamon before adding in the pineapple.
A note on the pineapple: I used fresh because I got overzealous at the grocery store last week so we had plenty to spare. Frozen would work as well. If you cut your own, this handy dandy pineapple corer/slicer makes it so much easier than a regular knife.
Stir well, and let the whole concoction bubble away, continuing to stir occasionally. After about 10 minutes, remove the pan from heat and add the rum.
Don’t add the rum with the pan on the stove.
It’s a real fire hazard, and the flame can jump around and catch you or a pot holder on fire with startling ease. It’s a good idea to have a lid on standby in case the fire is too high.
Shake the pan a bit or use a long match to flame the mixture.
You don’t have to flame this – you can let the alcohol burn off the Pineapple Butter Rum topping on the stove with the heat on medium. But it’s not nearly as fun to watch.
When the flame goes out and the mixture is no longer bubbling madly, it’s ready to serve on your favorite vanilla ice cream or frozen yogurt.
Pineapple Butter Rum Sundae
Ingredients
- 1/4 cup Butter (4 tablespoons)
- 1/4 cup Brown Sugar
- 1 pound Fresh or Frozen pineapple, in 1/2" dice
- Pinch Kosher Salt
- 1/2 tsp Cinnamon
- 1 tbsp Dark Rum
- Vanilla Ice Cream to serve
Instructions
- Melt butter and brown sugar in heavy skillet. Add salt, cinnamon and pineapple, and mix well.
- Cook over medium to medium high heat until pineapple is cooked through and sauce thickens, about 15 minutes.
- Remove skillet from stove and add rum. Flame rum by shaking pan (over gas flame) or lighting with long match. Or, let alcohol burn off over medium heat if not flaming.
- Spoon on top of ice cream and serve immediately.
We serve these in a nice big ice cream bowl but these classic dessert cups (they even have their own spoons!) would be great too.
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