Southwestern Recipes
Pina al Horno con Natillas
(Baked Pineapple with Sauce)
Ingredients
Pineapple
- 1 pineapple
- 1/4 cup granulated sugar
- 3 tablespoons rum or 1 teaspoon rum flavoring
- 1/4 cup butter
Natillas (Sauce)
- 1 pint light cream or Half-and-Half
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1 whole egg
- 2 egg yolks
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
Instructions
Pineapple
- Lay pineapple on side and cut a thick slice off one side, being careful not to cut into the leaves. Carefully scoop out the insides and cut into bite-size pieces. Sweeten the pieces to taste with the sugar.
- Mix in the rum or rum flavoring. Put mixture back into shell and dot with butter. Wrap the pineapple, including leaves, with foil.
- Bake for 20 minutes at 350 degrees F.
- Replace the top; serve warm on a pretty platter with the chilled sauce.
Natillas (Sauce)
- Scald the light cream (or Half-and-Half); cool lightly.
- Add the salt, sugar beaten with 1 whole egg and 2 egg yolks, cornstarch and vanilla extract. Cook in double boiler over simmering water, stirring constantly, until smooth and slightly thickened.
- Chill.