1. Drain the pineapple, reserving the juice to substitute for the brandy if desired.
2. Melt the butter in a small saucepan over medium-low heat. Add the brown sugar,
brandy, and orange juice. Stir constantly until the brown sugar melts, about 2 min. Add the pineapple. Raise the heat to medium-high and bring the sauce to a boil. Boil, stirring occasionally, until the sauce is slightly thickened, about 2 minutes. Remove it from the heat and set aside, covered, to keep warm.
3. Place a scoop of ice cream in each of the six dessert dishes and spoon the sauce evenly on top. Serve at once. Makes 6 servings.
Note: Sauce can be made ahead of time and refrigerated in an airtight container for up to 3 days. To reheat, place the sauce in a microwave-safe bowl, cover with apaper towel, and microwave on high power until warm, about 1 minute. Stir the sauce before serving.