Mexican Pineapple Pudding |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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A very easy and tasty Mexican dessert after a spicey meal Ingredients:
12 ladyfingers, split horizontally (or pound cake, sliced 1/4 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 |
Directions:
1. Combine the pineapple, ground almonds, egg yolks, sugar, half (1/4 cup, 60 ml) of the optional sherry, and cinnamon in a saucepan.
2. Cook over low heat, stirring constantly, until the sauce has thickened.
3. DO NOT BOIL.
4. Set aside to cool.
5. Spread a thin layer of apricot jam on the ladyfingers or pound cake.
6. Place half in the bottom of a serving dish and sprinkle with half the remaining sherry.
7. Spread half the pineapple mixture on top.
8. Repeat.
9. Chill for at least one hour, and spread a layer of sour cream on top.
10. Garnish with the toasted almonds.
11. Serves 4 to 6.
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