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 |