Fresh, warm Pineapple, drizzled with butter and a touch of Rum... laced with a light, cool Banana Cream Sauce.
This dish both smells and tastes wonderful!
Step 1: Ingredients you'll need:
1 small can pineapple chunks. (you might need it)
1/4 Cup Butter
2 Tablespoons Cinnamon Sugar
3 Tablespoons Rum (Optional)
1 Ripe Banana
2 Cups Half & Half
1 whole Egg
2 Egg yolks only- save whites for another recipe.
1 Tablespoon Cornstarch
1 Teaspoon Vanilla Extract
1 pinch Salt
Garnish: I used toasted Coconut, Strawberries, Mandarin Oranges and a pinch of cinnamon. Use your imagination and have fun garnishing it any way you'd like! ;-D
First Step: Start and finish the Cream sauce.
Set your banana off to the side. You won't add the banana to the sauce until later.
Combine all of the other sauce ingredients into your Blender and whip on Med. speed for a couple of minutes. Pour this mixture into a saucepan over medium-low heat and stir constantly until the sauce reaches a very gentle simmer and thickens. It's critical that you stir through this process so the sauce doesn't boil, curdling the eggs.
This'll take about 15 minutes of your time. It's time well spent. When you have a smooth, creamy texture, remove from heat and let the sauce cool down to room temperature.
Once cool, put the sauce back into the blender and add the peeled banana. Blend until smooth and refrigerate.