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Fresh Pineapple with Rum Cream Recipe

Fresh Pineapple with Rum Cream recipe and other apple recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Fresh Pineapple with Rum Cream recipe  PDF


1 md Pineapple
8 sl Cantaloupe, thin slices
(garnish) RUM CREAM 3 ea 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. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sa , Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

Fresh Pineapple with Rum Cream recipe and other apple recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
242 people have voted
Last Reviewed on 2019-01-17



Thursday, Jan 17 2019 Download & Print Fresh Pineapple with Rum Cream recipe  PDF   Apple recipes RSS   Thumsb up

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