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1 Pineapple
4 tablespoon Sugar
3 tablespoon Rum
4 tablespoon Butter
1 pint Cream
¼ teaspoon Salt
4 tablespoon Sugar
3 Eggs
1 teaspoon Cornstarch
1 teaspoon Vanilla
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 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 20 minutes at 350f. Replace the top, serve warm on platter with the chilled sauce.
Sauce: scald the light cream or half and half; cool slightly. Add the salt, sugar beaten with the eggs, cornstarch and vanilla. Cook in double boiler over simmering water, stirring constantly, until smooth and slightly thickened. Chill.
4 tablespoon Sugar
3 tablespoon Rum
4 tablespoon Butter
1 pint Cream
¼ teaspoon Salt
4 tablespoon Sugar
3 Eggs
1 teaspoon Cornstarch
1 teaspoon Vanilla
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 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 20 minutes at 350f. Replace the top, serve warm on platter with the chilled sauce.
Sauce: scald the light cream or half and half; cool slightly. Add the salt, sugar beaten with the eggs, cornstarch and vanilla. Cook in double boiler over simmering water, stirring constantly, until smooth and slightly thickened. Chill.
