Pineapple Brulee

Combine 1 cup brown sugar and next 4 ingredients. Cook over medium heat, stirring frequently, until sugar dissolves. Set aside.

Cut pineapples lengthwise into fourths, leaving leaves intact. Cut around edges of pineapples to remove pulp, leaving 1/2" thick shells. Set shells aside.

Cut pulp into 1 inch thick wedges, discarding core. Arrange wedges in shells, pushing every other wedge from the center towards the outside of shells.

Place in a 15 x 10 inch jelly roll pan. Wrap the leaves with foil. Spoon rum mixture over wedges. Sprinkle with remaining 1/4 cup sugar.

Broil 5 1/2 inches from heat 3 minutes or until sugar bubbles. Remove foil. Serve warm.