This dessert relies on the same browning and deglazing techniques used for savory dishes. Many fruits benefit from a quick sauté, and their natural sugars—brought to the surface as juices evaporate—aid in the caramelization process. If you prefer not to use rum, you can substitute more pineapple juice.

　　

Ingredients

serves 6

　　1/2 cup dark rum

　　1/2 cup pineapple juice

　　4 tablespoons unsalted butter

　　1 ripe pineapple, peeled, sliced into 1/2-inch-thick rounds, cored

　　1/2 cup sugar

　　Vanilla ice cream, for serving

　　

Step 1

Combine the rum and pineapple juice in a glass measuring cup. Heat 2 tablespoons butter in a large skillet over medium-high heat until foaming. Add half of the pineapple slices, and cook until well browned on both sides, 5 to 8 minutes. Transfer to a baking pan.

　　

Step 2

Sprinkle the pan with 1/4 cup sugar; cook until the sugar caramelizes to a golden brown, 1 to 2 minutes.

　　

Step 3

Turn the heat off or hold the skillet away from the heat, and carefully add 1/2 cup rum mixture.

　　

Step 4

Turn the heat on or return the pan to the heat, and stir with a wooden spoon, scraping loose any caramelized bits on the bottom of the skillet. Simmer the sauce until reduced and slightly thickened, about 3 minutes. Pour through a fine sieve into a bowl, and set aside. Wash the skillet, and repeat. Cut the pineapple slices, and serve over ice cream drizzled with warm sauce.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.