Rum Pineapple Sundaes

Whenever my Mother-in-law comes to visit I make her favorite dessert, Bananas Foster.  Bananas Foster originated in the 1950’s in New Orleans.  There is something so right about the combination of rum, brown sugar, and butter I had to look for new ways to use it.  Here we have fresh pineapple in place of banana.  So, so, so, delicious.

  • 2 T. butter
  • 1/2 C. brown sugar
  • 1/4 C. rum
  • 2 C. fresh pineapple, sliced
  • vanilla ice cream

Heat a skillet over medium heat.  Melt the butter and brown sugar.  Add the pineapple and cook for about three or four minutes, or until the pineapple begins to soften.  Add the rum.  Strike a match and ignite the rum, averting your face.  Shake the pan gently until the flame goes out.  Serve over vanilla ice cream.


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Dessert, Gluten Free and tagged , , , , . Bookmark the permalink.

3 Responses to Rum Pineapple Sundaes

  1. Grandma Karen says:

    This is more than likely a million dollar dessert just as my favorite Banana’s Foster! YUM!

  2. This is perfect on so many levels, but especially since I dislike bananas!

  3. Chris macca says:

    Now you’re cookin’. I love this.

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