Fresh Pineapple with Rum Cream

• 1 medium pineapple
• 8 slices cantaloupe thin slices, garnish
• 3 each egg yolks
• 3 tablespoons sugar superfine
• 2 tablespoons rum dark
• 1/2 cup butter unsalted, chilled, cut into pieces
• 13 cup cream whipping

1. For Rum Cream:
2. In the top of a double boiler, blend the egg yolks and sugar.
3. Place this over boiling water and whisk until warm to the touch.
4. Add the butter, 1 or 2 pieces at a time.
5. When all of the butter has been incorporated, whisk until lightly thickened, 1 or 2 minutes longer.
6. Remove from heat and cool, whisking occasionally.
7. When cool, gradually whisk in the rum and fold in about 13 cup of whipped cream.
8. Cut off the base and stem of the pineapple, reserving a few small leaves for garnish.
9. Quarter the pineapple lengthwise and then remove the skin and core with a sharp knife.
10. Slice each quarter lengthwise into 1/4 inch-thick slices.
11. To Assemble: Arrange the pineapple slices on chilled plates, overlapping slightly.
12. Gently curl the cantaloupe slices in the shape of an S and place 2 pieces on each plate as garnish.
13. Garnish with reserved pineapple leaves.
14. Spoon some of the rum cream over the pineapple and serve remainder of the cream on the side.

pineapple, thin slices, egg yolks, sugar, rum dark, butter, cream whipping

Taken from recipeland.com/recipe/v/fresh-pineapple-rum-cream-4848 (may not work)