Fresh Pineapple With Rum Sauce
"From "Caribbean Carnival", Good Food Magazine, February 1987."
photo by Debber
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 2 cups half-and-half
- 1⁄3 cup packed light brown sugar
- 6 large egg yolks, lightly beaten
- 1⁄4 cup light rum
- 2 pineapple (large and ripe)
- fresh mint sprig (to garnish)
directions
- Heat half-and-half and brown sugar in heavy medium saucepan over medium heat to simmering.
- Whisk about 1 cup hot half-and-half into egg yolks, then whisk yolks into remaining half-and-half. Cook, whisking constantly, over low heat until slightly thickened, 7-10 minutes. Strain through sieve and let cool to room temperature. Stir in rum and refrigerate covered.
- Cut tops and bottoms from pineapples and cut away peels and eyes. Quarter lengthwise. Remove cores and cut each quarter lengthwise in half. Spoon sauce over pineapple and garnish with mint sprigs.
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Reviews
-
We loved this sauce it's very elegant and not what you'd usually see served with fresh pineapple. I reduced it to 1.25 servings so I'd only be using one egg yolk which I kind of regret now as there's only a little bit leftover but it was plenty for the two of us. Instead of pouring it all over the pineapple I served it on the side and we dipped. My DH wanted to know if he could have it on his blueberry pancakes this morning! I used a little too much rum, it needed a little more and I poured directly from the bottle, it was a bit much on its own but fine with the fruit. I might be tempted to add it in at the end and cook it off just a little to avoid the raw alcohol flavor but we enjoyed it immensely any way. I can see using this sauce with pound cake and bananas cooked in rum, maybe even blueberry pancakes! Made for SWT 2019
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I love pineapple! The sauce wasn't at all like I was expecting, but we still enjoyed it. I poured off some of the sauce before adding the rum, so DD could have some without the booze. If I made this again, I'd add more brown sugar--as my pineapple was a bit on the not-so-sweet side. Made while gallivanting the globe in the Caribbean, with *The Groovy GastroGnomes on ZWT 5*.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
