Chafed pineapple

Margaret Fulton Cookbook Sydney 1979 (first published 1968).

Chafing Dish Pineapple

1 ripe pineapple, peeled and diced or a large tin of pineapple pieces (drained); 100g butter; 1/3 cup rum; 1 ½ tblspn brown sugar; 300ml cream

In the blazer of a chaffing dish, or in a frypan, sauté the pineapple in butter until pieces are golden brown. Sprinkle with sugar and rum. Cook until all liquid is absorbed. Add cream and serve as soon as cream is heated through.