Pineapple Penuche Sauce

This sauce was inspired by the creamy candy penuche, which gets its name from the Mexican term for brown sugar.

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  • Servings: MAKES 1 3/4 CUPS

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  • 1 1/2 cups sugar
  • 3/4 cup water
  • 1 cup heavy cream, warmed
  • 3 tablespoons unsalted butter
  • 3 tablespoons dark rum
  • 1/4 cup finely diced fresh pineapple

How to make this recipe

  1. In a heavy medium saucepan, simmer the sugar and water over high heat, stirring gently, until the sugar dissolves. Lower the heat to moderate and simmer undisturbed until a deep amber caramel forms, about 12 minutes. Remove from the heat. Gradually stir in the cream. Stir in the butter and rum. Transfer the sauce to a bowl and let cool. Stir in the pineapple and serve.

Make Ahead

The sauce can be refrigerated for 2 weeks. Stir in the pineapple just before serving.

Contributed By Published July 2001

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