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Name: Fresh Pineapple with Rum Cream
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Rum, dark; 1/2 c Butter, unsalted, chilled; 1 md Pineapple; 3 Egg yolks; 3 tb Sugar, superfine; 1/3 c Cream, whipping; 8 sl Cantaloupe, thin slices

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INGREDIENTS

RUM CREAM
and cut into pieces
2 tb Rum, dark
1/2 c Butter, unsalted, chilled
1 md Pineapple
(garnish)
3 Egg yolks
3 tb Sugar, superfine
1/3 c Cream, whipping
8 sl Cantaloupe, thin slices

INSTRUCTIONS

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 Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

NOTES

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Fresh Pineapple with Rum Cream

RUM CREAM
 and cut into pieces
2 tb Rum, dark
1/2 c Butter, unsalted, chilled
1 md Pineapple
 (garnish)
3 Egg yolks
3 tb Sugar, superfine
1/3 c Cream, whipping
8 sl Cantaloupe, thin slices

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 Yorks Master Chefs, Bon Appetit Magazine       :  Written by Richard Sax, Photographs by Nancy McFarland       :  The Knapp Press, Los Angeles, 1985         Chef:   Leslie Revsin, One Fifth Avenue Restaurant, New York    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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Nutrition

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Serving Size: 1 Serving (1462g)
Recipe Makes: 1 Servings

Calories: 2247
Calories from Fat: 1248 (56%)

Amt Per Serving		% DV

	Total Fat 138.7g	185 %
	Saturated Fat 57.3g	286 %
	Monounsaturated Fat 56.5g
	Polyunsanturated Fat 18.6g
Cholesterol 5143.2mg		1583 %
Sodium 235.7mg		8 %
Potassium 1492mg		39 %
Total Carbohydrate 177.4g		52 %
	Dietary Fiber 12.7g	51 %
	Sugars, other 164.8g
Protein 71.2g		102 %
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.

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Calories per serving: 2247

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