Print
Email
Add a photoServings: 1
Ingredients
- 1 med Pineapple
- 8 slc Cantaloupe, thin slices (garnish)
- 3 x Egg yolks
- 3 Tbsp. Sugar, superfine
- 2 Tbsp. Rum, dark
- 1/2 c. Butter, unsalted, chilled and cut into pcs
- 1/3 c. 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 till hot to the touch. Add in the butter, 1 or possibly 2 pcs at a time. When all of the butter has been incorporated, whisk till lightly thickened, 1 or possibly 2 min longer.
- Remove from heat and cold, whisking occasionally. When cold, gradually whisk in the rum and mix in about 1/3 c. 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 1/4-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 pcs 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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 834g | |
| Calories 1335 | |
| Calories from Fat 954 | 71% |
| Total Fat 108.62g | 136% |
| Saturated Fat 68.2g | 273% |
| Trans Fat 0.0g | |
| Cholesterol 297mg | 99% |
| Sodium 133mg | 6% |
| Potassium 1632mg | 47% |
| Total Carbs 77.13g | 21% |
| Dietary Fiber 5.5g | 18% |
| Sugars 70.87g | 47% |
| Protein 7.95g | 13% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
