Pineapple Cheese

Ingredients:

1 large pineapple, peeled and cut into pieces 
2 cups of sugar 
12 eggsJuice of half lemon 
Maraschino cherries or prunes 
Mint leaves

Preparation:

 Blend pineapple without water, strain on a pot.

Add 1 ½ cups of sugar.

Put the high heat until boiling, reduce heat and cook until it becomes a clear syrup, stirring occasionally, cool.

Beat eggs in blender, they are sparkling, strain into a saucepan, slowly add the cold syrup, stirring rapidly with a whisk.

In addition, prepare a syrup with the remaining sugar and lemon juice in a heavy-bottomed skillet over medium heat and place the sugar, when melted add the lemon juice as you have an amber color pour over a refractory small lidded and rotational movements make sure to cover the bottom.

Pour pineapple mixture in the refractory, cover and place in pressure cooker with hot water that reaches up to 3 / 4 of the height of the refractory.

When beep, reduce heat and continue cooking for 45 minutes.

Cool in the pan.

Remove the mold, more or less, refrigerate for 5 hours.

Unmold and garnish with the maraschino cherries or the prunes and mint leaves.