Ingredients
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2
-
1/3
-
6
-
1/4
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Fresh Pineapple With Rum Sauce,From “Caribbean Carnival”, Good Food Magazine, February 1987.,We loved this sauce it’s very elegant and not what you’d usually see served with fresh pineapple. I reduced it to 1.25 servings so I’d only be using one egg yolk which I kind of regret now as there’s only a little bit leftover but it was plenty for the two of us. Instead of pouring it all over the pineapple I served it on the side and we dipped. My DH wanted to know if he could have it on his blueberry pancakes this morning! used a little too much rum, it needed a little more and I poured directly from the bottle, it was a bit much on its own but fine with the fruit. I might be tempted to add it in at the end and cook it off just a little to avoid the raw alcohol flavor but we enjoyed it immensely any way. I can see using this sauce with pound cake and bananas cooked in rum, maybe even blueberry pancakes! Made for SWT 2019
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Steps
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1
Done
|
Heat Half-and-Half and Brown Sugar in Heavy Medium Saucepan Over Medium Heat to Simmering. |
|
2
Done
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Whisk About 1 Cup Hot Half-and-Half Into Egg Yolks, Then Whisk Yolks Into Remaining Half-and-Half. Cook, Whisking Constantly, Over Low Heat Until Slightly Thickened, 7-10 Minutes. Strain Through Sieve and Let Cool to Room Temperature. Stir in Rum and Refrigerate Covered. |
|
3
Done
|
Cut Tops and Bottoms from Pineapples and Cut Away Peels and Eyes. Quarter Lengthwise. Remove Cores and Cut Each Quarter Lengthwise in Half. Spoon Sauce Over Pineapple and Garnish With Mint Sprigs. |
