• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Fresh Pineapple with Rum Cream

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1 md Pineapple
  • 8 sl Cantaloupe, thin slices
  • -- (garnish)


3 Egg yolks
3 tb Sugar, superfine
2 tb Rum, dark
1/2 c Butter, unsalted, chilled
and cut into pieces
1/3 c Cream, whipping

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 1/3 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 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 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.

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