For dessert we usually would have an array of cakes and pies. For this menu, I wanted to do something a little different and a little lighter. Pineapple has been one of my favorites growing up, and I think it is a delicious, festive fruit to end a holiday meal.
4 tbsp. unsalted butter, melted
1/2 cup packed light or dark brown sugar
1 cup Meyer’s Dark Rum
2 medium pineapple, cored and cut into cubes
2 pints blackberries, washed
In a medium saucepan, combine the butter, brown sugar, and rum. Bring to a simmer over medium heat and cook just until the sugar dissolves. Lower the heat.
Cook pineapple pieces until they become tender, approximately 3-5 minutes.
Add blackberries and cook just enough until they become warm.
Allow the pineapple mixture to cool slightly, then serve over slices of cornmeal cake topped with honey vanilla gelato.