Sautéed Pineapple With Rum Sauce

THE PINEAPPLE has served as both a food and a symbol throughout the human history of the Americas. Originally unique to the Western Hemisphere, the fruit was a culinary favorite of the fierce Carib Indians who lived on islands in the sea that still bears their name.Combining pineapple with rum is a true Caribbean delight!


Sautéed Pineapple With Rum Sauce


1 (3 to 4-lb) Pineapple, trimmed, peeled and quartered lengthwise
5 ½ tablespoons unsalted butter
½ cup walnuts coarsely chopped
¼ cup sugar
2 tablespoon dark rum

Cut off and discard core from pineapple quarters, then cut each quarter lengthwise into 5 pieces.
Heat ½ tablespoon butter in a 12-inch heavy skillet over moderate heat until just melted, then add walnuts and cook, stirring until a shade darker, about 2 minutes. Transfer walnuts with a slotted spoon to paper towels to drain and wipe skillet clean.
Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté one third if the pineapple, turning over occasionally until golden, 4 to 5 minutes. Transfer to a platter and repeat with remaining pineapple in batches, using 1 tablespoon butter per batch.
While the last batch of pineapple cooks, heat sugar, rum and the remaining 2 tablespoons butter in a small, heavy saucepan over moderately low heat, stirring until sugar is dissolved , about 2 minutes. Remove from heat.
Serve pineapple with sauce spooned on top and sprinkled with walnuts.