|Fresh ripe pineapple||1 Large|
|Light cream||1 Pint|
|Sugar||1⁄4 Cup (4 tbs)|
|White rum||3 Teaspoon|
Lay pineapple on its side and take off a thick slice that does not include the green top.
Carefully scoop out insides and cut into bite-sized pieces.
Sweeten to taste with sugar.
Flavor with rum.
Put pineapple pieces back into pineapple shell.
Dot filling with butter.
Cover with foil (including green leaves).
Bake in a moderate (3500) oven 20 minutes.
Prepare the sauce:
Heat cream to simmer in top of double boiler.
Beat sugar with the i egg, 2 egg yolks, cornstarch, salt and rum.
Add to slowly simmering cream.
Cook over hot water, stirring constantly, until smooth and slightly thickened.
Arrange pineapple on a plate, topped with sauce.