Title: Fresh Pineapple with Rum Cream
Categories: Dessert Newyork
Yield: 1 Servings

1	md	Pineapple
8	sl	Cantaloupe, thin slices - (garnish) - - -
RUM CREAM
3		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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