Fresh Pineapple with Rum Cream
Fresh Pineapple with Rum Cream recipe
Yield
8 servingsPrep
40 minCook
15 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
pineapple
|
*
|
| 8 | slices |
cantaloupe
thinly sliced, for garnish |
*
|
| Rum cream | |||
| 3 | each |
egg yolks
|
*
|
| 3 | tablespoons |
sugar, superfine
|
|
| 2 | tablespoons |
rum
dark |
|
| ½ | cup |
butter
unsalted, chilled, cut into pieces |
|
| ⅓ | cup |
cream
whipping |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
pineapple
|
*
|
| 8 | slices |
cantaloupe
thinly sliced, for garnish |
*
|
| Rum cream | |||
| 3 | each |
egg yolks
|
*
|
| 45 | ml |
sugar, superfine
|
|
| 3E+1 | ml |
rum
dark |
|
| 118 | ml |
butter
unsalted, chilled, cut into pieces |
|
| 79 | ml |
cream
whipping |
|
Directions
For Rum Cream: In the top of a double boiler, blend the egg yolks and sugar.
Place this over boiling water and whisk until warm to the touch.
Add the butter, 1 or 2 pieces at a time.
When all of the butter has been incorporated, whisk until lightly thickened, 1 or 2 minutes longer.
Remove from heat and cool, whisking occasionally.
When cool, gradually whisk in the rum and fold in about ⅓ cup of whipped cream.
Cut off the base and stem of the pineapple, reserving a few small leaves for garnish.
Quarter the pineapple lengthwise and then remove the skin and core with a sharp knife.
Slice each quarter lengthwise into ¼ inch-thick slices.
To Assemble: Arrange the pineapple slices on chilled plates, overlapping slightly.
Gently curl the cantaloupe slices in the shape of an "S" and place 2 pieces on each plate as garnish.
Garnish with reserved pineapple leaves.
Spoon some of the rum cream over the pineapple and serve remainder of the cream on the side.
