Fresh Pineapple with Rum Cream -

8 sl Cantaloupe, thin slices

-- (garnish) -- -- -- --RUM CREAM-- 3 ea Egg yolks

3 tb Sugar, superfine

2 tb Rum, dark

1/2 c Butter, unsalted, chilled

-- and cut into pieces 1/3 c Cream, whipping

1 or 2 pieces at a time. When all of the butter has been incorporated, whisk until lightly thickened,

1 or 2 minutes longer. Remove from heat and cool, whisking occasionally. When cool, gradually whisk in the rum and fold in about 1/3 cup of whipped cream. Cut off the base and stem of the pineapple, reserving a few small leaves for garnish. Quarter the pineapple lengthwise and then remove the skin and core with a sharp knife. Slice each quarter lengthwise into 1/4-inch-thick slices. To Assemble:

2 pieces on each plate as garnish. Garnish with reserved pineapple leaves. Spoon some of the rum cream over the pineapple and serve remainder of the cream on the side. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles,

1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York