Baked Pineapple Recipe
Ingredients
| 1 large fresh ripe pineapple | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Rum | 3 Tablespoon | |
| Butter | 4 Tablespoon | |
| Light cream | 1 Pint (SAUCE) | |
| Sugar | 1/4 Cup (16 tbs) (SAUCE) | |
| Egg | 1 (SAUCE) | |
| Egg yolks | 2 (SAUCE) | |
| Cornstarch | 1 Teaspoon (SAUCE) | |
| Salt | 1/4 Teaspoon (SAUCE) | |
| White rum | 3 Teaspoon (SAUCE) | |
Directions
Lay pineapple on its side and take off a thick slice that does not include the green top.
Carefully scoop out insides and cut into bite-sized pieces.
Sweeten to taste with sugar.
Flavor with rum.
Put pineapple pieces back into pineapple shell.
Dot filling with butter.
Cover with foil (including green leaves).
Bake in a moderate (3500) oven 20 minutes.
Prepare the sauce:
Heat cream to simmer in top of double boiler.
Beat sugar with the i egg, 2 egg yolks, cornstarch, salt and rum.
Add to slowly simmering cream.
Cook over hot water, stirring constantly, until smooth and slightly thickened.
Chill.
Arrange pineapple on a plate, topped with sauce.
Carefully scoop out insides and cut into bite-sized pieces.
Sweeten to taste with sugar.
Flavor with rum.
Put pineapple pieces back into pineapple shell.
Dot filling with butter.
Cover with foil (including green leaves).
Bake in a moderate (3500) oven 20 minutes.
Prepare the sauce:
Heat cream to simmer in top of double boiler.
Beat sugar with the i egg, 2 egg yolks, cornstarch, salt and rum.
Add to slowly simmering cream.
Cook over hot water, stirring constantly, until smooth and slightly thickened.
Chill.
Arrange pineapple on a plate, topped with sauce.
Chef
