Pineapple Dreamboat

1 ripe medium-size pineapple
1 egg, well beaten
2 to 4 tablespoon granulated sugar
1 teaspoon all-purpose flour
1 (8 ounce) carton whipping cream, whipped
Assorted fresh fruit

Cut a lengthwise slice from pineapple, remove one third of the pineapple. Scoop pulp from slice; discard rind. Scoop pulp from remaining portion of pineapple, leaving shell 1/2-inch thick; set shell aside.

Chop pineapple pulp into bite-size pieces, discarding core. Crush 1 cup pineapple pieces; reserve remaining pineapple pieces for dipping.

Combine crushed pineapple (and accumulated juice), egg, sugar and flour in a large saucepan. Cook over low heat until thickened. Cool.

Fold in whipped cream and spoon into pineapple shell. Refrigerate.

Serve dip with reserved pineapple pieces and other fresh fruit, cut into serving-size pieces, such as strawberries, orange slices, apple slices, pear slices, banana chunks, etc.

Yields about 3 cups dip.