4 tb Fresh pineapple, cubed
2 Fresh pears, peeled,
-quartered and cored
2 Bananas, thinly sliced
4 Dried figs, chopped (up to
-5)
4 oz Brown sugar
1/4 ts Salt
1/2 oz Flour
1 Lemon, juice and grated rind
-of (or 2 limes)
Unbaked pastry for a
-2-crust, 9-inch pie
RUM SAUCE
2 tb Sugar
2 ts Cornstarch
1/4 ts Powdered cinnamon
2 tb Water
3 tb Rum
Put pineapple into a bowl, add pears, bananas and figs. Stir in sugar,
salt, flour, lemon or lime. Stir all together well. Line 9″ pie plate with
pastry crust and turn mixture in. Cover with pastry top crust and bake for
15 minutes in preheated 425 F oven. Reduce heat to 350 F and cook for
45 minutes. Serve hot. May be served with rum sauce if desired.
Rum Sauce: Mix sugar, cornstarch and cinnamon and stir in water and rum,
blending well. Cook over low heat until sauce thickens, stirring all the
time. Serve hot with fruit pie.
Recipes are from _Cooking the Caribbean Way_ by Mary Slater.
Yields
6 Servings