Title: Fresh pineapple with rum cream
 Categories: Desserts, Masterchefs, New york, 1fa
      Yield: 1 Servings
 
      1 md Pineapple
      8 sl Cantaloupe, thin slices
           -- (garnish)
           --
           --
           --

MMMMM-------------------------RUM CREAM------------------------------
      3 ea Egg yolks
      3 tb Sugar, superfine
      2 tb Rum, dark
    1/2 c  Butter, unsalted, chilled
           -- and cut into pieces
    1/3 c  Cream, whipping
 
  For Rum Cream: ==============
  
     In the top of a double boiler, blend the egg yolks and sugar.
  Place this over boiling water and whisk until warm to the touch.  Add
  the butter, 1 or 2 pieces at a time.  When all of the butter has been
  incorporated, whisk until lightly thickened, 1 or 2 minutes longer.
  
     Remove from heat and cool, whisking occasionally.  When cool,
  gradually whisk in the rum and fold in about 1/3 cup of whipped cream.
  
     Cut off the base and stem of the pineapple, reserving a few small
  leaves for garnish.  Quarter the pineapple lengthwise and then remove
  the skin and core with a sharp knife.  Slice each quarter lengthwise
  into 1/4-inch-thick slices.
  
  To Assemble: ============
  
     Arrange the pineapple slices on chilled plates, overlapping
  slightly. Gently curl the cantaloupe slices in the shape of an "S"
  and place 2 pieces on each plate as garnish.  Garnish with reserved
  pineapple leaves. Spoon some of the rum cream over the pineapple and
  serve remainder of the cream on the side.