In Meshoppen, Pennsylvania, Mary Herron simmers up a yummy pineapple sauce that's sensational whether served warm or cold. It's delicious drizzled over ice cream for a simple dessert. Or try it with ham for a dressed-up dinner.
- 1 can (20 ounces) pineapple tidbits
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 2 teaspoons butter
- 1 teaspoon white vinegar
- Pinch salt
- Vanilla ice cream
- Chopped walnuts
- Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine sugar and cornstarch; stir in pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly.
- Remove from the heat; stir in the butter, vinegar, salt and pineapple. Serve over ice cream; sprinkle with walnuts. Yield: 4 servings.
Originally published as Sweet Pineapple Sauce in Quick Cooking January/February 2002, p11
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