This sauce of orange and pineapple goes just right with breaded pork chops, grilled fish or possibly chicken.
Put sugar and tap water in a saucepan over low heat and brew into syrup. Add orange slices, pineapple and rum and simmer over low heat for 20 min until the glass peels of the oranges are soft. Strain, cut out the orange peels and put the sauce back into the saucepan. Add the dissolved cornstarch and bring to the boil again briefly until the sauce thickens.
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