Yield: 4 Servings
| Measure | 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 \N | Egg |
| 2 \N | Egg yolks |
| 1 teaspoon | Vanilla |
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, .