This sauce was inspired by the creamy candy penuche, which gets its name from the Mexican term for brown sugar.Plus: More Dessert Recipes and Tips

George Morrone
July 2001

Gallery

Recipe Summary

Yield:
MAKES 1 3/4 CUPS
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Make Ahead

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

Advertisement
Advertisement