| 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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