The Sugar Mill Caribbean Cookbook Read Online Free Page B

this beautiful fruit display.
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Mango Silk Sauce
Flesh of 1 mango
¼
cup frozen orange juice concentrate
2
tablespoons lime juice

1
pineapple, halved, cored, peeled, and cut crosswise into ½-inch slices
1
papaya, peeled and sliced
1
melon, peeled and sliced
Mint or watercress sprigs
    To make the sauce, purée the mango in a blender. Add the orange juice concentrate and lime juice, and whirl until the sauce is smooth. Pour the sauce into a small bowl, and refrigerate the sauce until you're ready to serve, as long as overnight.
    Place the pineapple slices in a row down the center of a large platter, overlapping them, and arrange the papaya and melon slices on either side. Spoon the sauce over the fruit,garnish with mint or watercress, and serve.

Gingered Fruit Compote
    Fresh tropical fruit is so delicious that we often serve it au naturel. When papayas and mangoes are out of season, though, and the pineapples aren't quite ripe, we sometimes fall back on imported fruits, which we enhance with the island flavors of coconut and ginger.
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2
pink grapefruits, peeled and sectioned, membranes removed
2
ripe pears, diced
½
pound red seedless grapes
1
cup dried figs, cut in half lengthwise
⅓
cup fresh lime juice
¼
cup honey
2 to 3
teaspoons peeled and minced gingerroot
½
cup freshly grated coconut
    Put all the fruit into a bowl. Mix together the lime juice, honey, and ginger, and toss the dressing with the fruit. Sprinkle the coconut on top. Allow the fruit to marinate in the refrigerator for about an hour before serving.
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    Makes 6 servings

Pineapple in Rum Cream
    Pineapple and rum form a perfect flavor alliance in this dish, which is wonderful for breakfast, and makes an equally pleasing dessert.
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2
pineapples, peeled, cored, and cut into 1-inch cubes
⅓
cup sugar
⅓
cup rum
8
egg yolks
2
cups warm milk
1
teaspoon vanilla extract
1
cup heavy cream, whipped
    Put the pineapple cubes into a bowl, and sprinkle them with ¼ cup sugar and ¼ cup rum. Chill the pineapple until serving time.
    Combine ½ cup sugar and the egg yolks in the top of a double boiler, and beat until the mixture is pale yellow and smooth. Add the warm milk, and place the pan over simmering water. Cook the custard, stirring constantly until it thickens and heavily coats a spoon.
    Pour the custard into a bowl, and stir in ½ cup rum and the vanilla extract. Chill the custard for 2 to 3 hours.
    Fold the cream into the custard. Spoon a few tablespoons of the accumulated juices from the pineapple into the rum cream to thin it. Spoon the sauce over the pineapple cubes, and serve immediately.
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    Makes 8 servings
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    Pineapple Pointers
    P
ineapples weren't designed for easy access. Some people favor a gizmo called a pineapple parer, whereas others attach the problem with only a sharp knife. We've tried all sorts of pineapple covers and trimmers, but we usually find they waste too much of the good fruit.
    So, with a heavy, sharp chef's knife, we cut off the top and bottom of the pineapple. Then, if it is to be used as an ingredient, we skin the pineapple and cube, slice, or chop the fruit. Sometimes we leave the skin on, cut the pineapple into wedges, cut out the core, and serve the wedges for breakfast or dessert.
    Pineapple is a great mixer. It has a special affinity for other fruits that grow in the tropics; avocado, papaya, and banana are always excellent companions. Poultry and fish combine with pineapple to make super salads, and, of course, pineapple is a prime ingredient in many desserts. A simple and delicious way to finish a meal is by removing some fresh pineapple from the shell, chopping it, and combining with vanilla ice cream or fruit sherbet. Spoon the mixture into a quarter pineapple shell, and sauce it with a liqueur.
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Sunrise Smoothie
    This healthful, delicious breakfast-in-a-glass is the perfect way to start the day lightly It combines piña colada yogurt, orange juice, and a fresh banana.