1/2 c Worcestershire sauce
1/2 c honey
1/2 c butter or margarine
1/2 c light brown sugar, Packed
1/2 c dark rum
1 pineapple, cut into 8 wedges and cored*
1 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 grill grids. Grill over hot coals 5 minutes or until glazed, turning and basting often with sauce. Serve pineapple with ice cream and remaining sauce. 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 every 30 seconds.