Tuesday, May 12, 2009
A little dessert topping for the slightly health conscious. Fruit and ice cream. What could be better, right? Rather than sprinkles and chocolate chips, although wonderful choices (I would have gone for them also), why not some fruit?
My choice of ice cream is butter pecan or vanilla. No, I didn't make the ice cream from scratch. That's one process I'm definitely not going to try until I get my hands on an ice cream machine. I got my pint from my local Baskin & Robbins.
The pineapple brings a tasty balance between sweet and tart. It's a rewarding dessert.
1 small can pineapple bits or 1 c fresh pineapple (no juice)
1/3c brown sugar
In a pan heat the pineapple on a medium to high flame. Sprinkle the brown sugar over. Stir occasionally.
The natural juices of the pineapple will seep out. Don't worry. As you cook it will evaporate. Once the juices are almost done keep an eye on them as the caramel tend to burn easily. Once they look of a medium brown color turn off heat and serve over a couple scoops of ice cream. Or you can eat it alone, too.