pina al horno con natillas (baked pineapple with sauce)

Categories
Fruit
Tex/mexican
Yield
10 servings
MeasureIngredient
Pineapple
¼ cup Sugar
3 tablespoons Rum -- * see note
¼ cup Butter or margarine
1 pint Light cream
¼ teaspoon Salt
¼ cup Sugar
Eggs -- ** see note
1 teaspoon Cornstarch
1 teaspoon Vanilla extract

NATILLAS SAUCE

* Use 1 teaspoon rum flavoring instead of rum if desired. ** Use 1 whole egg and 2 egg yolks.

Lay pineapple on side and cut 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

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