movieguy Posted July 14, 2005 Report Share Posted July 14, 2005 Pineapple Pudding 12 ladyfingers, split horizontally (or pound cake, sliced ¼ inch (5 mm) thick) Apricot jam 2 cups (500 ml) finely chopped fresh (if possible) or canned pineapple 1/2 cup (125 ml) blanched almonds, ground in a food processor or blender 4 egg yolks, lightly beaten 1/2 cup (125 ml) sugar 1/2 cup (125 ml) dry sherry (optional) 1/4 tsp (1 ml) ground cinnamon 1/2 cup (125 ml) sour cream 1/4 cup (60 ml) toasted slivered almonds Combine the pineapple, ground almonds, egg yolks, sugar, half (1/4 cup, 60 ml) of the optional sherry, and cinnamon in a saucepan. Cook over low heat, stirring constantly, until the sauce has thickened. DO NOT BOIL. Set aside to cool. Spread a thin layer of apricot jam on the ladyfingers or pound cake. Place half in the bottom of a serving dish and sprinkle with half the remaining sherry. Spread half the pineapple mixture on top. Repeat. Chill for at least one hour, and spread a layer of sour cream on top. Garnish with the toasted almonds. Serves 4 to 6. Link to comment Share on other sites More sharing options...
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