- Yields: 6 servings
- Preparation: 13 minutes
Ingredients
- 1 cup (250mL) GAY LEA - Original Sour Cream
- 1/2 cup (125mL) brown sugar
- 2 tbsp (30mL) vanilla extract, or bourbon
- 1 pineapple, peeled and cored
- 1/4 cup (50mL) GAY LEA - Spreadables Regular
- 1 tbsp (15mL) fresh ginger, minced
Instructions
- Stir sour cream with half of brown sugar and 1 tsp (5 mL) bourbon or vanilla extract until sugar is dissolved and well combined.
- Cut pineapple into 12 lengthwise spears; set aside.
- Melt butter in large, heavy-bottom, non-stick skillet set over medium high. Stir in remaining brown sugar, bourbon and ginger until sugar is dissolved and bubbling. Add pineapple and cook for 3 minutes per side or until well browned.
- Divide pineapple between 6 dessert plates and top with a generous dollop of sour cream topping.
Tips:
- Garnish with thinly sliced fresh mint leaves.
- Leftover sour cream topping can be reserved, tightly covered in the refrigerator, for up to 4 days.
- Serve topping over other desserts such as coffee cake, fresh mixed berries, waffles or bread pudding.
