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
Recipes as an idea can be traced far back into distant history, in fact as far into history as the Egypt of the Pharoahs, and maybe even further. However, in the main part, these old cook books were just very simple hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to experts are some ancient tablets in the Sumerian language describing 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 people feel `exhilarated, wonderful and blissful`. During the time of the Romans a roman called Apicius created a collection of documents which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were separated into hors d`oeuvre, main course and afters, a style of dining still practiced today. He also informs us how the early Romans were skilled in the use of many different spices, including a few that are still present in modern kitchens like bay, fennel and dill. Over the next few hundred years, the rich and powerful families of the West tried to serve the most extravagent banquests, and as a result cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and recording recipes to help cooks of their time. When we get to the 20th century, cookery books are increasing in popularity as a result of increased literacy, more free time and disposable income. |
We hope you enjoy this Ananas A La Creme (Cream Filled Pineapple) recipe.
