1 large pineapple or 2 medium ones
1/4 cup of sugar, or to taste
2-3 tablespoons of rum
4 tablespoons of butter
Sauce:
1/2 liter of milk
1/4 cup of sugar
1 egg
2 yolks
1 teaspoon of vanilla
1 large pineapple or 2 medium ones
1/4 cup of sugar, or to taste
2-3 tablespoons of rum
4 tablespoons of butter
Sauce:
1/2 liter of milk
1/4 cup of sugar
1 egg
2 yolks
1 teaspoon of vanilla
Leave the pineapple and cut off a top, without removing the leaves
Carefully remove the pulp from the pineapple, without puncturing the skin
Cut the pulp into small pieces
Sweeten to taste and flavor with rum
Place the pineapple pieces back into their skins
Cover with butter onto the pieces
Top with aluminum foil, covering everything including the leaves
Roast in a moderate oven for 20 minutes
Serve warm, accompanied by the sauce made as follows: bring milk to almost a boil
Let it simmer and stir constantly until thickened
Beat sugar with yolks and egg, salt and vanilla
Cook in a water bath alongside the milk
Chill in the refrigerator and serve cold over the warm pineapple.
