Pina Al Horno Con Natillas (baked Pineapple With Sauce)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | Mexican | Fruits, Mexican | 10 | Servings |
INGREDIENTS
| 1 | Pineapple | |
| 1/4 | c | Sugar |
| 3 | T | Rum, * see note |
| 1/4 | c | Butter or margarine |
| 1 | pt | Light cream |
| 1/4 | t | Salt |
| 3 | Eggs, ** see note | |
| 1 | t | Cornstarch |
| 1 | t | Vanilla extract |
| Natillas sauce: |
INSTRUCTIONS
Use 1 teaspoon rum flavoring instead of rum if desired. ** Use 1 whole egg and 2 egg yolks. Lay pineapple on side and cut off a thick slice off one side, being careful not to cut into the leaves. Carefully scoop out the insides and cut into bite-sized pieces. Sweeten the pieces to taste with the sugar. Mix in the rum or rum flavoring. Put mixture back into shell and dot with butter. Wrap the pineapple, including leaves, with foil. Bake for 20 minutes at 350 degrees. Replace the top, serve warm on pretty platter with the chilled sauce. SAUCE: Scald the light cream (or half-and half); cool slightly. Add the salt, sugar beaten with 1 whole egg and 2 egg yolks, cornstarch and vanilla. Cook in double boiler over simmering water, stirring constantly, until smooth and slightly thickened. Chill. Recipe By : Jo Anne Merrill From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 221
Calories From Fat: 135
Total Fat: 15.3g
Cholesterol: 88.2mg
Sodium: 135.3mg
Potassium: 150.5mg
Carbohydrates: 16.1g
Fiber: <1g
Sugar: 13.4g
Protein: 3.4g