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| 1/2 Tasse | Worcestershire Sauce |
| 1/2 Tasse | honey |
| 1/2 Tasse | (1 stick) butter or marg. |
| 1/2 Tasse | brown sugar Packed, light |
| 1/2 Tasse | Dark Rum |
| 1 | Pineapple, cut into 8 wedges and cored* |
| | ice cream vanilla |
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To prepare sauce, combine Worcestershire, honey, butter, sugar and rum in 3 quart saucepan. Bring to a full boil over medium-high heat, stirring often. Reduce heat to medium-low. Simmer 12 minutes or until sauce is slightly thickened, stirring often. Remove from heat; cool completely.
Brush pineapple wedges with some of the sauce. Place pineapple on oiled grid. Grill over hot coals 5 minutes or until glazed, turning an basting often with sauce. Serve pineapple with ice cream and remaining sauce. Garnish as desired. Refrigerate any leftover sauce.**
peaches, nectarines or thick slices of mangoes, for the pineapple. **Leftover sauce may be reheated in microwave. Microwave and stir for 30 seconds at a time. Yield: 8 servings ( 1 1/2 cups sauce) Typed in MMformat by cjhartlin@msn. Com
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