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Pineapple Sauce

1 can (8 1/4 ounces) crushed pineapple, drained (reserve juice)

1 1/2 tbsp cornstarch

1 tbsp sugar

2 tbsp spiced rum or rum extract

1/2 tsp grated lemon or lime peel

Combine reserved pineapple juice and cornstarch in small saucepan.

Stir in sugar.

Heat over medium heat until slightly thickened.

Stir in rum.

Cool.

Stir in crushed pineapple and lemon peel.

Serve over cheesecake.