This recipe is great as a topping over grilled pound cake, which you can read about here.
- 2 tablespoons unsalted butter, melted
- 1/4 cup packed dark brown sugar
- 1/2 cup gold tequila
- 1 medium pineapple, cored and cut crosswise into thick slices
- 1 cinnamon stick
Preheat the oven to 400°F.
In a medium saucepan, combine the butter, brown sugar, and tequila. Bring to a simmer over medium heat and cook just until the sugar dissolves. Remove the pan from the heat.
Arrange the pineapple slices in single layer in a 9x13-inch baking dish. Pour the tequila mixture evenly over the pineapple slices. Add the cinnamon stick to the dish and roast for 20 to 30 minutes, until the pineapple is tender.
Allow the pineapple slices to cool slightly, then serve over slices of grilled pound and topped with vanilla ice cream.