Grilled Pineapple

1/2 c Worcestershire sauce
1/2 c Honey
1/2 c (1 stick) butter
1/2 c Packed light brown sugar
1/2 c Dark rum
1 Pineapple, cut into 8 wedges and cored*
Vanilla ice cream
 
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.

*You may substitute other fruits, such as halved 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.

8 servings ( 1 1/2 cups sauce)