1 med. pineapple
1 egg, well beaten
2 to 4 tbsp. sugar
1 tsp. all purpose flour
1 c. whipping cream, whipped

Cut a lengthwise slice from pineapple removing about 1/3 of pineapple. Scoop pulp from slice. Discard rind. Scoop pulp from remaining portion of pineapple leaving shell 1/2 inch thick. Set aside. Cut pineapple pulp into bite size pieces, discarding core. Crush 1 cup of pineapple pieces, reserving remaining pineapple pieces for dipping.

Combine crushed pineapple, egg and sugar; add flour in a large saucepan. Cook over low heat until thickened, stirring constantly. Cool, fold in whipped cream and spoon into pineapple shell. Serve dip with reserved pineapple, pieces and other fresh fruit cut into pieces. Yields: 2 1/2 cups.