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Baked Pineapple

by

Yield: Serves 4

Especially good with ham and perhaps a spinach salad - but could also be dessert, topped with whipped cream. --Whalewalk Inn, Eastham, Massachusetts

Ingredients:

  • 1/4 pound butter
  • 3 cups sugar
  • 1 tablespoon water
  • 1 large can diced pineapple
  • 2 tablespoons cornstarch
  • Juice of 1 lemon
  • 8 slices toasted white bread, crusts removed

Instructions:

Melt butter and add sugar; stir and cook over low heat for a few minutes. Add about a tablespoon of water, then pineapple with juice. Dissolve cornstarch in a little water and add to the mixture. Stir in lemon juice. Cut toast into small cubes and add. Place in greased 13x9-inch baking dish and bake at 350 degrees for 30-45 minutes.
Updated Tuesday, September 23rd, 2008
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