Pineapple, rum and sugar have a longstanding and flavorful relationship that takes on whole new meaning when you add ginger and butter.
4 fresh pineapple spears (about 8 ounces)
1/2 cup packed brown sugar
2 tablespoons dark rum
3/4 teaspoon ground ginger
4 teaspoons butter, cut into small pieces
2 scoops vanilla ice cream or low-fat frozen yogurt
4 gingersnap cookies, crushed
Place pineapple in 1-qt. baking dish. In a small bowl, combine the brown sugar, rum and ginger; spoon over pineapple. Dot with butter. Bake, uncovered, at 425° until pineapple is lightly browned and sauce is bubbly, 8-10 minutes. Place ice cream in 2 dessert dishes; top with pineapple and sauce. Serve immediately with crushed cookies.