1 can (9 oz) crushed pineapple

1 tbsp butter or margarine

1/4 cup Steen's Pure Cane Syrup

2 tbsps rum, optional


Combine pineapple, syrup and butter in saucepan. Bring to a boil; simmer 5 minutes. Add rum. Serve hot or cold over ice cream.
YIELD: Approximately 1 cup sauce