Pineapple Pudding (Budín de Piña)

By á-708

Ingredients

• 12 ladyfingers, split horizontally (or pound cake, sliced
• 1/4 inch (5 mm) thick)
• Apricot jam
• 2 cups (500 ml) finely chopped fresh (if possible) or canned pineapple
• 1/2 cup (125 ml) blanched almonds, ground in a food processor or blender
• 4 egg yolks, lightly beaten
• 1/2 cup (125 ml) sugar
• 1/2 cup (125 ml) dry sherry (optional)
• 1/4 tsp (1 ml) ground cinnamon
• 1/2 cup (125 ml) sour cream
• 1/4 cup (60 ml) toasted slivered almonds

Details

Servings 4

Preparation

Step 1

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.