Fresh Pineapple Rum Recipes

HOMEMADE PINEAPPLE RUM

Steps:

• Place the pineapple chunks in a large, air-tight container. Pour the rum over the pineapple, covering it completely. Seal the container.
• Allow the pineapple to soak in the rum for 1-2 weeks. Lightly shake the container and turn it over every day or two.
• After the infusion is complete, drain the liquor from the fruit. Store the infused liquor in an air-tight container in the refrigerator for up to three months.

FRESH PINEAPPLE WITH RUM SAUCE

Steps:

• Heat half-and-half and brown sugar in heavy medium saucepan over medium heat to simmering.
• Whisk about 1 cup hot half-and-half into egg yolks, then whisk yolks into remaining half-and-half. Cook, whisking constantly, over low heat until slightly thickened, 7-10 minutes. Strain through sieve and let cool to room temperature. Stir in rum and refrigerate covered.
• Cut tops and bottoms from pineapples and cut away peels and eyes. Quarter lengthwise. Remove cores and cut each quarter lengthwise in half. Spoon sauce over pineapple and garnish with mint sprigs.

FRESH PINEAPPLE AND RUM PUNCH

Steps:

• Combine first 5 ingredients in large pitcher; using potato masher, mash several times. Cover; chill overnight.
• Strain mixture through coarse sieve set over large bowl. Transfer pineapple solids to processor; coarsely chop using on/off turns. Strain chopped pineapple through sieve set over same bowl, pressing on solids with spatula to release as much liquid as possible (discard pineapple solids in sieve). Pour strained pineapple punch back into pitcher. (Can be made 6 hours ahead; cover and chill.) Mix 2 cups cubed pineapple into punch, then mix in ice and serve.