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The Talon House

Pineapple Pudding


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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.

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