Baked Rum Pineapple

Baked Pineapple is elegant and delicious, and simple to make. Perfect for serving at the holidays, or anytime you want to make a beautiful presentation. Everything can be made ready ahead of time, and popped in the oven just as guests arrive. This wonderful recipe comes from the equally wonderful book "Enchanted Evenings" by John Hadamuscin.

· 2 ripe medium pineapples (with the tops on)
· 1/2 cup dark brown sugar
· 1/2 cup molasses
· 2 tsp. cinnamon
· 2 TBSP. butter, softened
· 1/3 cup dark rum

Instructions
1 day ahead:
Combine the molasses, brown sugar, cinnamon, butter and rum to form a paste. Chill. Remove from refrigerator 1/2 hour before using.

2 hours before your party:
Cut the pineapples, including the leafy tops, into quarters. Cut the core off. Cut the pineapple off of the skin, and cut it into bit size slices. Return it to the shell.

Place the pineapples onto foil lined baking sheets and cover the leafy tops with foil. Brush the pineapple pieces with the rum mixture. Cover with plastic until baking.

To bake:
Preheat oven to 350 degrees. Bake the pineapple until glazed and brown, 12 to 15 minutes.

Arrange on a platter with toothpicks, and serve warm.

TIP: Bake one pineapple at a time, because this is always eaten up quickly, and you will want to have more to serve later in the party.