*  Exported from  MasterCook  *
                       FRESH PINEAPPLE WITH RUM CREAM
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 Sax, Photographs by Nancy McFarland
        :  The Knapp Press, Los Angeles, 1985
        Chef:   Leslie Revsin, One Fifth Avenue Restaurant, New York
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