| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs |
Mexican |
Fruits, Mexican |
10 |
Servings |
INGREDIENTS
| 1 |
|
Pineapple |
| 1/4 |
c |
Sugar |
| 3 |
tb |
Rum — * see note |
| 1/4 |
c |
Butter or margarine |
| 1 |
pt |
Light cream |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Sugar |
| 3 |
|
Eggs — ** see note |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
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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