Fresh Pineapple With Rum Cream

Servings: 1
Ingredients:

1 md Pineapple                                --
8 sl Cantaloupe, thin slices                  --
-- (garnish)                             --

———————————RUM CREAM———————————
3 ea Egg yolks 1/2 c Butter, unsalted, chilled
3 tb Sugar, superfine — and cut into pieces
2 tb Rum, dark 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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