Pineapple and Honey mmmmm

The Australian Honey Recipe Book, The Australian Honey Board, Sydney 1973

Rum Pineapple Sauce

Ingredients: 2 tblspn butter; 2 tblspn cornflour; 1 large can crushed pineapple (I used pureed fresh pineapple); 2 tblspn lemon juice; 2 tblspn honey; ¼ cup rum; toasted coconut

Method: Mix cornflour with crushed pineapple. Stir until boiling. Add butter, lemon, honey and rum. Chill and serve over ice cream. Sprinkle with toasted coconut.

Makes approximately 2 ¼ cups.