Pina al horno con natillas (baked pineapple w
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Pina al horno con natillas (baked pineapple w
  Sauces    Pineapple  
Last updated 6/12/2012 1:18:00 AM. Recipe ID 48634. Report a problem with this recipe.
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      Title: Pina al horno con natillas (baked pineapple w
 Categories: Other sauce
      Yield: 10 Servings
 
      1    Pineapple
    1/4 c  Sugar
      3 tb Rum -- * see note
    1/4 c  Butter or margarine
           -
      1 pt Light cream
    1/4 ts Salt
    1/4 c  Sugar
      3    Eggs -- ** see note
      1 ts Cornstarch
      1 ts Vanilla extract
           Natillas sauce: ----
 
  * Use 1 teaspoon rum flavoring instead of rum if desired. ** Use 1
  whole egg and 2 egg yolks. Lay pineapple on side and cut off 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.
  
  




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Recipe ID 48634 (Apr 03, 2005)

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