Filled Pineapple

• For: 8 servings
• Time: 60 minutes

Preparation:

1. Cut the pineapple in a longitudinal form.
2. Empty it from its pulp storing all the liquid it lets out.
3. Wash the strawberries and cut them in slices.
4. Mix them with the diced pineapple pulp, cover them with liquor and 3 tbsps of sugar, and leave them in maceration for ½ hour.
5. Separate the egg yolks from the whites.
6. Beat the egg yolks with 3 tbsps of sugar in a thick bottomed saucepan.
7. Add the fruit juice, strain the juice and add it to the pot for heating until it thickens.
8. If the saucepan is normal, it must be done in a double saucepan.
9. Fill the half pineapple slices with the diced fruit and you cover it with the sauce. Pour the egg whites which should be stiffened with 3 tbsps of sugar on top of the pineapples.
10. Sprinkle with glazed sugar and gratin in the oven until they are brown.