Well, we don’t have any alcohol around the house…save for some apricot brandy from a party 5 years ago and a bottle of dry sack sherry that hasn’t been opened and was a gift to my father a couple of decades ago. You can tell…big drinkers in this house. However, this sauce may have me beg a bit of rum from someone…or see if I can find a similarly old bottle of rum extract around here. Of course, I may just leave it out entirely.
From a newspaper clipping with no date…
1/2 pineapple peeled and cut up
1 cup coconut milk
1/4 cup sugar
2 tbsps rum
Blend pineapple, coconut milk, sugar and rum in food processor or blender until smooth. Spoon over sherbet or ice cream. Makes about 2 3/4 cups.
Mmm this will be so good with vanilla ice cream. I’m guessing it’s OK to use canned pineapple.
Definitely. Drain it well though.
This sounds delish, and I just happen to have all of the ingredients! Guess what I’ll be serving this weekend?!
I’m completely enjoying your blog! We moved into my husband’s grandmother’s 1940s ranch a few years ago, and I’ve gotten caught up in the whole retro thing! Thanks for writing!
This sounds yummy! I think it may be a crime not to have alcohol in the house, at least in my world.