Pineapple Filling Recipe
This gracefully embellished pineapple filling take in a fine blend of pineapples, cream and raspberry jam. Smooth and creamy, the recipe preparation takes no time and leaves no mess.
Ingredients
2 or 3 pineapples
sugar
1 tblspn, cornflour
1 cup water
1/2-pint cream
few drops yellow colouring
3 tblspns, raspberry or red plum jam
Directions
To make the filling: Peel the pineapples, removing 'eyes'.
Cut into slices 14 " thick, remove the centre core from each slice, then cut the slices into wedges.
Place these in a pan with the water and boil for five minutes; add sugar to taste, then boil till the pineapple is soft and transparent.
Mix the cornflour to a smooth paste with a little cold water.
Drain the syrup from the pine- apple, add a few drops of yellow colouring to it, heat up to boiling point, then stir in the cornflour paste, stirring well.
Add the pine- apple wedges.
Cook one minute.
Spread the jam over the base and around the inside of the flan.
Whip up the cream till stiff, sweetening to taste.
Spread a little over the jam, then put the pineapple mixture, when cold, into the flan.
Decorate the top with little rough heaps of cream, or pipe a design over the top.
Cut into slices 14 " thick, remove the centre core from each slice, then cut the slices into wedges.
Place these in a pan with the water and boil for five minutes; add sugar to taste, then boil till the pineapple is soft and transparent.
Mix the cornflour to a smooth paste with a little cold water.
Drain the syrup from the pine- apple, add a few drops of yellow colouring to it, heat up to boiling point, then stir in the cornflour paste, stirring well.
Add the pine- apple wedges.
Cook one minute.
Spread the jam over the base and around the inside of the flan.
Whip up the cream till stiff, sweetening to taste.
Spread a little over the jam, then put the pineapple mixture, when cold, into the flan.
Decorate the top with little rough heaps of cream, or pipe a design over the top.
