Fresh Pineapple with Rum Cream

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.