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Pineapple Rum Sauce and Filling

This sauce has many uses; it is delectable between cake layers, as part of a summer trifle, a dessert sauce, in salad dressings, marinades, or my favorites, on salmon and waffles...separately :)

Prep Time: 20 minutes Yield: 2 cups


1 pound fresh or fresh frozen (thawed) pineapple

1 cup light brown sugar

1/4 pound (1 4 ounce stick) unsalted butter

1/3 cup rum (I love Mount Gay)

1 Tbsp lemon juice mixed into 1/2 cup half and half

1 tsp salt

1/2 tsp cinnamon

1/4 tsp cardamom

1 tsp vanilla

1 tbsp cornstarch whisked into

1 tbsp room temperature water


In medium saucepan, over low heat, stir together all ingredients except cornstarch mixture. Raise temperature to medium and let come to a gentle boil, stirring, for 8-10 minutes. Slightly lower heat, and whisk in the cornstarch mixture thoroughly, whisking for another minute. Remove from heat and let cool. Store in refrigerator for up to a week.

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