Southwestern Recipes

Pina al Horno con Natillas
(Baked Pineapple with Sauce)

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  • 1 pineapple
  • 1/4 cup granulated sugar
  • 3 tablespoons rum or 1 teaspoon rum flavoring
  • 1/4 cup butter

Natillas (Sauce)

  • 1 pint light cream or Half-and-Half
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 whole egg
  • 2 egg yolks
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract



  1. Lay pineapple on side and cut a thick slice off one side, being careful not to cut into the leaves. Carefully scoop out the insides and cut into bite-size pieces. Sweeten the pieces to taste with the sugar.
  2. Mix in the rum or rum flavoring. Put mixture back into shell and dot with butter. Wrap the pineapple, including leaves, with foil.
  3. Bake for 20 minutes at 350 degrees F.
  4. Replace the top; serve warm on a pretty platter with the chilled sauce.

Natillas (Sauce)

  1. Scald the light cream (or Half-and-Half); cool lightly.
  2. Add the salt, sugar beaten with 1 whole egg and 2 egg yolks, cornstarch and vanilla extract. Cook in double boiler over simmering water, stirring constantly, until smooth and slightly thickened.
  3. Chill.

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