Pina al Horno con Natillas (Baked Pineapple with Sauce)
1 pineapple
1/4 cup granulated sugar
3 tablespoons rum or 1 teaspoon rum flavoring
1/4 cup butter or margarine
Natillas (Sauce)
1 pint light cream or half-and-half
1/4 teaspoon salt
1/4 cup granulated sugar
1 whole egg
2 egg yolks
1 teaspoon cornstarch
1 teaspoon vanilla extract
Lay pineapple on side and cut a thick slice off one side, being careful not to cut into the leaves. Carefully scoop out the insides and cut into bite-size pieces. Sweeten the pieces to taste with the sugar. Mix in the rum or rum flavoring. Put mixture back into shell and dot with butter. Wrap the pineapple, including leaves, with foil. Bake for 20 minutes at 350 degrees F.
Replace the top, serve warm on a pretty platter with the chilled sauce.
Sauce: Scald the light cream (or half-and-half); cool slightly. Add the salt, sugar beaten with 1 whole egg and 2 egg yolks, cornstarch and vanilla extract. Cook in double boiler over simmering water, stirring constantly, until smooth and slightly thickened. Chill.
Saguaro Cactus Fruit Jam
6 cups saguaro cactus pulp
Water
Gather saguaro cactus fruit. Put 6 cups of the pulp in a pot and add water until half of the pulp is covered. Soak the pulp for 1 1/2 hours. Stir every now and then. Put the pot over low heat and cook for 30 to 40 minutes.
Separate the pulp from the liquid, saving the pulp. Boil the liquid very slowly, stirring constantly, until it turns into a syrup. Then mash the pulp and put through a strainer to remove the seeds. Combine the remaining pulp with the syrup until the mixture is the consistency of jam. When it looks like jam, it is jam. Serve over warm fry bread.
NOTE: Do not add sugar to this recipe.
Peach Escabeche
7 peaches, peeled and pitted, or 8 plums, pitted
1/2 cup white wine vinegar
1/4 cup water
6 (2-inch) sticks canela
2 pods star anise
2 teaspoons finely diced seeded Guajillo chile
1/2 cup plus 2 tablespoons honey
1/2 cup granulated sugar
1/4 teaspoon salt, or to taste
Cut peaches or plums into wedges about 1/2 inch thick. In a small non-reactive saucepan, combine all ingredients except for peaches. Bring to a simmer over moderate heat and cook for 3 to 4 minutes, or until brine is well infused. Add half of the fruit to the simmering brine and cook for 2 minutes until the fruit softens slightly.
Using a slotted spoon, remove peach or plum wedges to a bowl and repeat the process with remaining fruit. Let cool, then cover and refrigerate for at least 3 hours or overnight.
To serve, drain fruit. If desired, leave the star anise and canela sticks for an inedible garnish. Reserve brine for the next batch, if desired.