Pineapples with Rum

Ingredients

• 2 fine ripe pineapples
• 1 cup brown sugar
• 3/4 cup Jamaica rum
• variation:
• pineapple pulp with 2 cups
• strawberries
• Moselle or Kirsch

Method

1. 1

   Remove the tops of the pineapples just below the stem and reserve.

2. 2

   Remove all the pulp with a ball scoop leaving the shells intact.

3. 3

   Discard the center hard part.

4. 4

   Add the brown sugar and rum to the pulp.

5. 5

   If desired instead of the rum, strawberries may be added to the pulp and Moselle or Kirsch added.

6. 6

   Fill the shells, cover and let chill for from 6 to 24 hours.

7. 7

   Just before serving trickle a little more liquor into the pineapples.

8. 8

   Cover with the stem tops and serve.

9. 9

   If strawberries and wine are used, chill three hours.

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 32. The excerpt below is the record exactly as published.

Pineapples with Rum 2 fine ripe pineapples variation: 1 cup brown sugar pineapple pulp with 2 cups 84 cup Jamaica rum strawberries Moselle or Kirsch

Cook this with the app: pantry check, scaling, and the assistant.