| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Desserts, Ethnic |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Rum |
| 1 |
|
Pineapple |
| 4 |
tb |
Butter |
|
|
Custard sauce: |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 2 |
c |
Milk |
| 1/4 |
ts |
Salt |
| 3 |
|
Egg yolks beaten |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Mix sugar and rum. Slice horizontal wedge from pineapple.Lift top and
remove fruit carefully cutting into small chunks. add sugar and rum to
fruit. Return fruit to pineapple. Top with butter and cover entire
pineapple with foil. Place on baking sheet. bake 350 for 20 minutes. Serve
warm with chilled custard sauce. For sauce: combine sugar cornstarch, milk
and salt in saucepan. Cook over low heat until smooth and thick ( 15 mins
). add small amount of cooked custard to egg yolks; mix and pour into
remaining custard over heat. Cook several minutes longer.Remove from heat .
add vanilla and chill. ~---
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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