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Fay Stout | all galleries >> Galleries >> My Recipe Box > Ice Cream with Sauteed Pineapple and Bourbon
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Ice Cream with Sauteed Pineapple and Bourbon

This is a simple but delicious ice cream topping that takes little time to prepare.
It is from the book "Bon Appetit Fast, Easy, Fresh" by Barbara Fairchild.
If desired, add nuts to the sauce prior to serving.

2 Tbsp. BUTTER
3 Tbsp. (packed) DARK BROWN SUGAR
1/8 tsp. ground CLOVES
1 1/2 c. 1/2-inch cubes of fresh PINEAPPLE


Melt butter in heavy medium saucepan over medium heat.
Add brown sugar and cloves; bring to boil, stirring until sugar dissolves.
Add pineapple and cook until heated through and liquid is syrupy, stirring constantly, about 2 minutes.

Remove from heat.
Add bourbon and cook over medium heat until syrupy, about 2 minutes.

Add your choice of nuts, if desired.

Scoop ice cream into bowls and spoon pineapple and syrup over.

Canon EOS 40D
1/50s f/4.0 at 100.0mm iso400 full exif

other sizes: small medium large auto
Stephanie17-Jul-2011 09:55
How delicious!
borisalex17-Jul-2011 05:56
Beautiful image for a sensational topping, on a hot summer day a real delight! Excellent presentation! V.
Martin Lamoon17-Jul-2011 05:50
Wonderful, you make these look so appetising. V
Ann...17-Jul-2011 03:11
Oh! too good!!
Margot W17-Jul-2011 01:53
Oh yea!!! Does it come in a diet version?
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