Fresh Pineapple With Rum Cream

Recipe Ingredients

1 cup	237ml	Pineapple (medium)
8		Cantaloupe - thin slices
		(garnish) - -
		Rum Cream
3		Egg yolks
3 tablespoons	45ml	Sugar - superfine
2 tablespoons	30ml	Rum - dark
1/2 cup	99g / 3.5oz	Butter - unsalted, chilled
		And cut into pieces
1/3 cup	78ml	Cream - whipping

Recipe 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 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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