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Sautéed Chestnuts and Pineapple
Preparation info
- Makes:
4
servings - Difficulty
Easy
Appears in
Published 1991
The sweet starch of the chestnuts makes a perfect foil for the moist tang of the pineapple. This is such a richly textured dessert and so exquisite in taste that you could serve it even for a fancy weekend meal.
Ingredients
1 can 8 ounces 2 cans
Method
- Drain and coarsely chop the chestnuts; thoroughly drain the pineapple.
- Right before serving dessert, melt the butter in a large skillet over medium heat until it is golden brown. Add the chestnuts and sugar; cook, stirring constantly, until the sugar melts, about 2 minutes.
- Add the drained pineapple, currants, and rum. Bring to a simmer and cook until th
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