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Fresh Pineapple With Rum Cream

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Ingredients
For rum cream
  Egg yolks 3
  Sugar 3 Tablespoon (Preferably Superfine)
  Unsalted butter stick 1⁄2 Cup (8 tbs), chilled and cut into pieces (1 Stick)
  Dark rum 2 Tablespoon
  Whipping cream 1⁄4 Cup (4 tbs)
  Ripe pineapple 1 Large
  Cantaloupe slices 8 (Very Thin Slices, Ripe)
Directions

GETTING READY
1. Using a sharp fruit knife, slice off the base and stem of pineapple
2. Reserve a few small leaves for garnish.
3. Cut the pineapple lengthwise into quarters,
4. Slice off the skin and core the center
5. Slice each quarter lengthwise into 1/4-inch-thick slices.

MAKING
6. In a basin, blend egg yolks and sugar.
7. Place the basin over a double boiler.
8. Whisk the eggs with a wire whisk until thick and warm
9. Add dollops of butter whisk until all of it has been incorporated to form a thick sauce
10. Take basin off the heat and whisk occasionally to cool to room temperature.
11. Add rum and stir in.
12. Fold in about 1/3 cup whipped cream, reserving the remaining whipped cream for another use.
13. Store the sauce in the refrigerator until required.

SERVING
14. Arrange pineapple slices, overlapping them slightly, on 4 chilled dessert plates
15. Curl cantaloupe slices in an S shape and use 2 slices to garnish each plate.
16. Garnish with reserved pineapple leaves.
17. Drizzle rum cream over pineapple, pouring the rest into a sauce boat and passing separately at the table.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Dessert
Dish: 
Dressing
Ingredient: 
Pineapple
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
20 Minutes
Servings: 
8

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