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from Biscuits, Spoonbread, and Sweet Potato Pie
by Bill Neal
Copyright
(c) 2003 by the University of North Carolina Press. All
rights reserved.
Planter's Ice
1 quart
The pineapple is a symbol of hospitality. A native of the West Indies,
the pineapple was placed as a sign of safe approach at the entrance of
Indian villages. Gates leading to colonial mansions in Georgia and South
Carolina were often topped by wooden replicas of the fruit (it actually
isn't a fruit, but the union of individual flowers forming a juicy,
fleshy mass). Mary Randolph in Virginia made ice cream from it. In
Charleston, which has much closer ties to the exotic foods of the
Indies, Sarah Rutledge made several pineapple sherbets, a pudding,
preserves, and beer. Pineapples are still used in the South for
producing homemade vinegars.
| 1 lb. ripe pineapple, peeled | 1 c. sugar |
| 2 Tb. white rum | 2 Tb. fresh lime juice |
| 1/2 tsp. Pernod or Herbsaint liqueur | Mint leaves for garnish |
Preparation
Finely chop the pineapple and put into a bowl with the sugar. With a
potato masher or a large, strong whisk, bruise the fruit well with the
sugar. Leave to macerate 15 minutes. Add the rum, lime juice, and
Pernod. Stir well and pour into a shallow pan. Cover and freeze in the
frozen food compartment of the refrigerator. Garnish with mint leaves
when serving.
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