Easy Pineapple Sherbet

1 very ripe fresh pineapple
2 tablespoons brown sugar
2 tablespoons rum or Kirsch
1/4 cup heavy cream (optional)

Peel, core and cut pineapple into chunks. Purée in blender until very smooth. Stir in sugar and rum or Kirsch to taste; stir in cream if desired. Pour into a metal dish and freeze for several hours.

Sherbet should be soft and smooth when served. If it becomes too hard, purée again in blender.