Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Fresh pineapple, cubed |
| 2 \N | Fresh pears, peeled, quartered and cored |
| 2 \N | Bananas, thinly sliced |
| 4 \N | Dried figs, chopped (up to 5) |
| 4 ounces | Brown sugar |
| ¼ teaspoon | Salt |
| ½ ounce | Flour |
| 1 \N | Lemon, juice and grated rind of (or 2 limes) |
| \N \N | Unbaked pastry for a 2-crust, 9-inch pie |
| 2 tablespoons | Sugar |
| 2 teaspoons | Cornstarch |
| ¼ teaspoon | Powdered cinnamon |
| 2 tablespoons | Water |
| 3 tablespoons | Rum |
RUM SAUCE
Put pineapple into a bowl, add pears, bananas and figs. Stir in sugar, salt, flour, lemon or lime. Stir all together well. Line 9" pie plate with pastry crust and turn mixture in. Cover with pastry top crust and bake for 15 minutes in preheated 425 F oven. Reduce heat to 350 F and cook for 45 minutes. Serve hot. May be served with rum sauce if desired.
Rum Sauce: Mix sugar, cornstarch and cinnamon and stir in water and rum, blending well. Cook over low heat until sauce thickens, stirring all the time. Serve hot with fruit pie. Recipes are from _Cooking the Caribbean Way_ by Mary Slater. Posted to EAT-L Digest 12 Mar 97 by Felicia Pickering <MNHAN063@...> on Mar 12, 1997