Mom loved this dessert. It is light and refreshing. But you must like rum !! Rum has a very distinct flavor and I am not really fond of it. You can substitute vanilla flavoring if you do not like the rum.
First make the Chantilly Sauce so that it will have time to chill. You can do this early in the day or the day before even. You will need to heat the half and half, egg yolks, sugar and salt in a double boiler to keep it from burning. Cook the mixture until it thickens enough to coat a metal spoon thinly.
Remove pan from the stove and allow the sauce to cool to room temperature. Then place in a mixing bowl, cover and place in the refrigerator to cool completely.
Then prepare the pineapple. Cut the pineapple with the crown attached to one side. It will be larger than the other. Then remove all of the pineapple and slice into bite size pieces.
When you are ready to serve, mix the fruit with the brown sugar. Pile the fruit into the larger shell and dot with butter. Cover the crown with aluminum foil to prevent it from burning under the broiler heat. Broil fruit about 6 inches from heat for about 10 minutes
Whip the cream until stiff, then fold in the chilled custard sauce. Serve the Chantilly Sauce in the smaller pineapple shell.
Place pineapple in serving dish with the Chantilly Sauce on top !!
- 1 fresh pineapple
- 1 tablespoon brown sugar
- 1 teaspoon rum or rum flavoring (or to taste) (optional)
- 1 tablespoon butter
- 2 tablespoons slivered almonds
- 1 cup half and half
- 2 egg yolks
- ¼ cup sugar
- ¼ teaspoon salt
- 1 Teaspoon rum or run flavoring (to taste) optional
- 1 cup whipping cream
- Heat half & half, egg yolks, sugar and salt in a double boiler over simmering water, until mixture thickens enough to coat a metal spoon thinly.
- Remove from heat; stir in rum. Cool completely, then chill. Whip cream until stiff; fold into chilled custard sauce. Refrigerate until serving time. Serve sauce in smaller pineapple shell.
- Slice off the side of a pineapple, one-third of the way in, so that you have two pieces, one with the crown attached, twice as large as the other. Remove fruit from both pieces by cutting with a sharp knifE. Remove the core and cut the fruit into bite sized pieces. Leave the shells and the crown intact.
- Mix the fruit with brown sugar and rum. Pile fruit back into large shell and dot with butter, cover the crown with aluminum foil so that it doesn’t burn under the broiler heat. Broil fruit about 6 inches from heat until heated through, about 10 minutes.
- Sprinkle with almonds and serve with Chantilly Sauce. Makes four to six servings. Serve in champagne glasses or glass dessert dishes.