Pineapple Cream Dessert - (or another fruit!)

Sometimes I look into my recipe files and wonder why I clipped or copied down a particular recipe. I don't save recipes that I don't really want and don't think I'll actually make at some point, so when I saw one for Crema d'Ananas I filed away in my collection from Pleasures of Italian Cooking, I knew I had to have had a reason at the time. The problem is that it called for canned crushed pineapple, which I don't care for and won't eat.

After I looked at the ingredients and prep I realized that I saved it because I was going to 'play with my food' a bit. Remember, for me, recipes are just a guide, but I never actually follow them! This one is one of those. It looks like a beautiful and simple dessert, but since I don't like canned pineapple I would replace it with raspberries or perhaps even leave out the fruit and top it off with fresh sliced strawberries on top.

Pineapple Cream Dessert

6 egg yolks
½ cup sugar
1 to 2 tablespoons cognac
2 cups heavy cream
½ cup crushed pineapple, drained

Beat yolks and sugar in top of double boiler. Place over hot water and cook, stirring constantly, till thick and frothy. Remove from heat and stir in cognac to taste. Chill 2 hours. Whip cream and fold in with pineapple. Spoon into 8-10 sherbet or parfait dishes. Chill 2 hours.Print Friendly and PDF