2 cup milk
1/2 cup granulated sugar
1/3 cup flour
1/8 teasp. salt
5 egg yolks, beaten
1/4 teasp. vanilla extract
Directions
1. Start heating oven to 425ø F. Cut off top of 1 large ripe
pineapple. With knife and spoon, cut out pineapple meat from inside,
leaving 1/2"-thick shell.
2. From pineapple meat, cut off core; then cut into thin slices; in
saucepan, simmer with 1/4 cup granulated sugar 5 min. Drain well.
3. Now, into pineapple shell, spoon Creme Patissiere* and drained
pineapple in layers, until shell is filled, ending with Creme
Patissiere. Toss 2 tablesp. macaroon crumbs with 2 teasp. melted
butter or margarine; sprinkle over top. (Save any leftover creme and
fruit for next day's lunch.)
4. Bake pineapple 25 min. or until golden. Serve hot. Makes 4
servings.
*Creme Patissiere
Day before:
1. In double boiler, heat cream.
2. Combine sugar, flour, and salt. Add to egg yolks; beat until
well-mixed.
3. Stir some of hot cream mixture into egg yolks; mix well. Stir egg
mixture into the remaining cream mixture in double boiler.
4. Cook over hot water, stirring constantly, about 15 min. or until
mixture is thickened and coats spoon. Remove from heat.
5. Add vanilla; cover surface with waxed paper; refrigerate overnight.
Servings: 4 servings
Ananas A La Creme (Cream-Filled Pineapple) Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
It is possible to read the history of meal recipes far back into the far past, certainly as far back into history as early Egypt, and possibly even further than that. Having said that, sadly, these ancient records were just basic pictorial instructions for meal preparation.
In fact, the oldest recipe in existence, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius created a number of documents detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals were divided into starters, main meal and afters, something that is very familiar to us today. He also recounts how the ancient chefs made use of many different aromatic flavours, including many that are still in use today for example thyme, mint and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from Arab countries, such as rosemary and coriander. These new spices and herbs was responsible for an explosion in manuscripts on cookery, some of which are now in private collections. For the decades that followed, the families of Europe competed to serve the most exotic meals, and as a consequence, cooks and their recipe collections increased in prestige. Even so, it was during the 19th century that cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and recording recipes common in their social group. By the time we get to the 1900s, cookbooks were highly popular mostly as a result of more people being able to read, people having more free time and a general increase in wealth. |
We hope you enjoy this Ananas A La Creme (Cream Filled Pineapple) recipe.
