This sauce was inspired by the creamy candy penuche, which gets its name from the Mexican term for brown sugar.
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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 It
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.
The sauce can be refrigerated for 2 weeks. Stir in the pineapple just before serving.