Try this Baked Pineapple #2 recipe, or contribute your own.
Suggest a better descriptionMake sauce by scalding 1 pint of Half and Half (light cream); cool a little. Add salt, sugar, cornstarch, whole egg, egg yolks & vanilla. Cook in double boiler over hot water stirring constantly until smooth & thick. Cool. Cut pineapple in half. Scoop out the insides & cut into bite-size pieces. Mix pineapple pieces, sugar & rum. Return pieces to pineapple shell. Dot the top with butter, cover with foil, and bake at 350 for 20 minutes. Top with sauce. Serve on a warm plate. MRS KEN (ROSITA) HELMS From the
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Serving Size: 1 Serving (529g) | ||
Recipe Makes: 4 | ||
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Calories: 917 | ||
Calories from Fat: 405 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45g | 60 % | |
Saturated Fat 22.9g | 114 % | |
Monounsaturated Fat 15.5g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 967.3mg | 298 % | |
Sodium 184.1mg | 6 % | |
Potassium 506.1mg | 13 % | |
Total Carbohydrate 113.1g | 33 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 109.8g | ||
Protein 17.3g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 917
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