la.foodblogging

This Appleton Estate rum was a gift from a friend who brought it all the way back from a trip to Jamaica. He got to kick back on the beach and listen to the steel drums for a week, and I get is this bottle of rum? Lucky me. *roll eyes*

Not a bad deal, actually. It’s such a summer liquor - rum is. And though I love a minty mojito, a classy cuba libre, and I might even reduce myself to a blended *gag* daiquiri (or is it pina colada?), I love rum in desserts.

A bit of the rum went straight into a glass with ice first (that’s my appetizer), then into a sauce pan with brown sugar, butter and fresh pineapple. They say you should cook off all the alcohol, but why?!?! Just cook it long enough to get those pineapple drunk.

And of course, as it is summer, you can make rum sauce on the stove without the pineapple first, then add pineapples that have been grilled later. That’s even better, but seeing as how this is L.A. and I live in an apartment with a teeny tiny balcony that could hardly fit even a hibachi, I stick with the saucepot.

All the rest is pretty easy to figure out from the picture - a slice of gingerbread (this one I baked, but you can buy it from a bakery), a scoop of vanilla ice cream, and candied ginger for a little kick. If you need more guided information than that, well then, I don’t think we can help you. :)

Ah, summer as a sundae.

By sarah (see more of her posts). You can find more of sarah's writing at her own website The Delicious Life