Baked pineapple #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Fresh pineapple |
| ¼ | cup | Sugar |
| 2 | tablespoons | Rum |
| ¼ | cup | Butter |
| 1 | pint | Half-and-Half cream |
| ¼ | teaspoon | Salt |
| ¼ | cup | Sugar |
| 1 | teaspoon | Cornstarch |
| 1 | Egg | |
| 2 | Egg yolks | |
| 1 | teaspoon | Vanilla |
Directions
SAUCE
Make sauce by scalding 1 pint of Half and Half (light cream); cool a little. Add salt, sugar, cornstarch, whole egg, egg yolks & vanilla. Cook in double boiler over hot water stirring constantly until smooth & thick.
Cool. Cut pineapple in half. Scoop out the insides & cut into bite-size pieces. Mix pineapple pieces, sugar & rum. Return pieces to pineapple shell. Dot the top with butter, cover with foil, and bake at 350 for 20 minutes. Top with sauce. Serve on a warm plate.
MRS KEN (ROSITA) HELMS
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .