- 1/2 cup sugar
- 1/2 cup firmly packed dark brown sugar
- 1/3 cup water
- 1/4 cup frozen pineapple juice concentrate, thawed
- 3 tablespoons unsalted butter
- 2 tablespoons dark rum
- Banana-strawberry frozen yogurt or vanilla ice cream
- Mixed tropical fruits (such as mango, papaya, banana and pineapple), cut into 1/2-inch pieces
- Combine first 5 ingredients in heavy medium heat until sugar dissolves. Boil gently until reduced to 1 cup, about 10 minutes. Cool to lukewarm. Mix in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat to lukewarm and whisk to blend before serving.)
- Scoop frozen yogurt into balloon-shaped glasses or sundae dishes. Spoon lukewarm sauce over. Top with fruit and serve immediately.