1. Melt the 1/2 cup of sugar over moderate heat, stirring constantly, until it has melted and has a rich caramel color. Pour into a mold and turn so that the caramel coats sides and bottom. Set aside.
2. Prepare pineapple juice: in a blender purée the pieces of pineapple without adding water and strain. Measure 1 1/2 cups of juice after the foam has subsided. In a large saucepan boil the juice and sugar over medium heat, stirring constantly, for 10 minutes or until thick. Cool the syrup.
3. Beat the eggs with a fork. Add them to the syrup and stir to mix; the mixture should not have foam. Strain and pour into the caramelized mold. Cook the custard over barely simmering water in a moderate 325Q oven for 45 minutes or until set. Cool and unmold before serving.
Salmon Cebiche
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
Orange-Marinated Cherimoya
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.