Yield: 4 Servings
|1 large||Fresh pineapple|
|1 pint||Half-and-Half cream|
|2 \N||Egg yolks|
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, .