Mexican Pineapple Pudding by brianjwood

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Mexican Pineapple Pudding
Submitted by brianjwood on August 02, 2002 at 6:13 am

DESCRIPTION
Mexican Pineapple Pudding

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
From the same source as the Red Snapper dish, so I have no mame for attribution

This luscious dessert is the perfect topper to a "Classic Mexican" menu. You
can make just the pudding, with or without the sherry, or you can dress it up as
I have here. Either way, es muy delicioso.
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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