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. Source: Pancakes and Waffles by Elizabeth Alston
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|Serving Size: 1 Serving (652g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 622 (27%)|
|Amt Per Serving||% DV|
|Total Fat 69.1g||92 %|
|Saturated Fat 43.8g||219 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 183.2mg||56 %|
|Sodium 138.4mg||5 %|
|Potassium 617.5mg||16 %|
|Total Carbohydrate 439.5g||129 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 439.5g|
|Protein 1.3g||2 %|
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Calories per serving: 2313
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