Bogota-Style Pineapple
Origin: Bogotá
Source: Elisa Belmonte, 1890
Ingredients
- 1 pineapple (piña)
- cinnamon, ground
- cloves, ground
- bizcochuelo (sponge cake), ground
- 4 eggs, well beaten
- butter (for the mold)
- 1 glass Burgundy wine (for the sauce)
- toasted ground sugar (for the sauce)
Instructions
- Cook, peel and grind the pineapple; mix with cinnamon, cloves and ground sponge cake into a paste.
- Bind with four beaten eggs, pour into a buttered mold, and bake.
- Make a sauce of Burgundy wine boiled with cinnamon, cloves and toasted sugar.
- Serve the pineapple over the sauce.