Pineapple stuffed with cream of turrón

Piña enana rellena de crema de turrón


  • 4 small pineapples.
  • 1/2 litre of liquid cream.
  • 12 eggs.
  • 250 g sugar.
  • 1/2 litre of milk.
  • 200 g Alicante and coconut turrón.
  • 50 g butter.


  • Cut the top part of the pineapple to 2 cm from the leaves and keep it including the leaves. Drain the pulp and set aside.
  • Prepare a cream with the liquid cream, eggs, sugar and turrón. When you have a smooth paste, add the pineapple pulp, and mix with a whisk. Leave to cool and then use to stuff the emptied pineapples. Arrange on a dish and cover with the top part that you have kept, in the form of a cap and which gives the sensation of a whole pineapple. Serve cold.

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