Active Time

　　35 min

　　Total Time

　　35 min

　　Walnuts add a bitter, earthy element to this simple dessert—and a scoop of vanilla ice cream wouldn't hurt.

　　

Ingredients

4 servings

　　1 (3- to 4-pound) pineapple (labeled "extra sweet"), trimmed, peeled, and quartered lengthwise

　　5 1/2 tablespoons unsalted butter

　　1/2 cup walnuts (2 ounces), coarsely chopped

　　1/4 cup sugar

　　2 tablespoons dark rum

　　

Step 1

Cut off and discard core from pineapple quarters, then cut each quarter lengthwise into 5 pieces.

　　

Step 2

Heat 1/2 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.

　　

Step 3

Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté one third of pineapple, turning over occasionally, until golden, 4 to 5 minutes. Transfer to a platter. Sauté remaining pineapple in 2 batches in same manner, using 1 tablespoon butter per batch and transferring to platter.

　　

Step 4

While last batch of pineapple cooks, heat sugar, rum, and remaining 2 tablespoons butter in a small heavy saucepan over moderately low heat, stirring, until sugar is dissolved, about 2 minutes. Remove from heat.

　　

Step 5

Serve pineapple with sauce spooned on top and sprinkled with walnuts.