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International : Pineapple Pudding (Budín de Piña)
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From: MSN NicknamePSPCrazy71  (Original Message)Sent: 1/6/2008 3:11 PM
Pineapple Pudding (Budín de Piña)

12 ladyfingers, split horizontally (or pound cake, sliced 1/4 inch (5 mm) thick)
Apricot jam
2 cups finely chopped fresh (if possible) or canned pineapple
1/2 cup blanched almonds, ground in a food processor or blender
4 egg yolks, lightly beaten
1/2 cup sugar
1/2 cup dry sherry (optional)
1/4 tsp ground cinnamon
1/2 cup sour cream
1/4 cup toasted slivered almonds

Combine the pineapple, ground almonds, egg yolks, sugar, half (1/4 cup) 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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