Ingredients
1 small can of pineapple (the flat kind)
1/2 cp. heavy cream
1 tbs. butter
1 tbs. flour
1 tsp. honey
~1 tsp. salt
~1 tsp. white pepper
~1 tsp. allspice
Preparation
Melt butter over low heat and whisk in flour, honey, and spices. (If you want to use a double boiler, all the better!)
LIQUEFY cream and pineapple w/juice from can.
Add cream mix to butter mix and leave over the love heat to reduce. (This means to let the little bit of water from the juice and cream evaporate out.) STIR FREQUENTLY with a rubber spatula, making sure to get the bottom of the pan. How long this is going to take really depends on how hot and controlled your low setting is.
To plate you can funnel it, squeeze it, or brush it… but I like to use this one with “the wipe.” Put the thick goopey sauce on the plate with a flatware table spoon and use the corner end through it - in other words, put the narrow rounded end of the clean rubber spatula lightly in the center and wipe out in the direction you want the tail.
