| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 4 | Servings | |
INGREDIENTS
| 1 | lg | Fresh pineapple |
| 1/4 | c | Sugar |
| 2 | tb | Rum |
| 1/4 | c | Butter |
| 1 | pt | Half-and-Half cream |
| 1/4 | ts | Salt |
| 1/4 | c | Sugar |
| 1 | ts | Cornstarch |
| 1 | Egg | |
| 2 | Egg yolks | |
| 1 | ts | Vanilla |
INSTRUCTIONS
SAUCE Make sauce by scalding 1 pint of Half and Half (light cream); cool a little. Add salt, sugar, cornstarch, whole egg, egg yolks & vanilla. Cook in double boiler over hot water stirring constantly until smooth & thick. Cool. Cut pineapple in half. Scoop out the insides & cut into bite-size pieces. Mix pineapple pieces, sugar & rum. Return pieces to pineapple shell. Dot the top with butter, cover with foil, and bake at 350 for 20 minutes. Top with sauce. Serve on a warm plate. MRS KEN (ROSITA) HELMS From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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