💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › americas › mexican › recipe… captured on 2022-06-12 at 00:51:43.

View Raw

More Information

-=-=-=-=-=-=-

	
Exported from  MasterCook  *


         Pina al Horno Con Natillas (Baked Pineapple with Sauce)

Recipe By     : Jo Anne Merrill
Serving Size  : 10   Preparation Time :0:30
Categories    : Fruits                           Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    pineapple
     1/4  Cup           sugar
   3      Tablespoons   rum -- * see note
     1/4  Cup           butter or margarine
                        --- Natillas sauce: ----
   1      Pint          light cream
     1/4  Teaspoon      salt
     1/4  Cup           sugar
   3                    eggs -- ** see note
   1      Teaspoon      cornstarch
   1      Teaspoon      vanilla extract


	
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.




                   - - - - - - - - - - - - - - - - - -