PIÑA AL HORNO CON NATILLAS (Baked Pineapple with Sauce)


Ingredients Weight Measure
Sugar 1-1/2 Tbsp.
Rum 1/2 cup
Cinnamon 1 Tbsp.
TABASCO® brand Original Red Sauce 3 Tbsp.
Butter or margarine 1-1/2 cups
Pineapples 6 ea.

Natillas Sauce

Ingredients Weight Measure
Light cream, or half-and-half 1/4 qt.
Salt 1/2 tsp.
Sugar 3/4 cup
Whole eggs 4 ea.
Egg yolks 4 ea.
Cornstarch 2-1/4 tsp.
Vanilla extract 2-1/4 tsp.


  1. To prepare Pineapples, mix the sugar, rum, cinnamon, TABASCO® Sauce and butter together in medium saucepan over medium heat. Bring to a boil and let simmer for 5 minutes to reduce the alcohol in the mixture.
  2. Split the whole pineapples, including the leaves into fourths. Use a knife and remove the core section on each of the 4 pieces. Score the pineapple into cubes on the surface. Place in a 2" full-size hotel pan.
  3. Pour the sugar mixture over the pineapples and cover with foil.
  4. Bake in a 350°F oven for 20 minutes. Remove and baste each with syrup that remains in the pan.
  5. To make Natillas Sauce, scald the light cream (or half-and-half); cool slightly. Add the salt, sugar beaten with four whole eggs and four egg yolks, cornstarch and vanilla. Cook in double boiler over simmering water, stirring constantly, until smooth and slightly thickened. Chill.
  6. For each serving, serve warm with a small amount of the basting sauce; top with a 1/2 cup of the Natillas Sauce.

Yield: 24 servings

Serving idea: Garnish with toasted coconut.