Pineapple Fritters with Vanilla Sauce 1 large can sliced pineapple (about 12 slices) 1 1/4 cups all-purpose flour 1 egg, separated 2/3 cup milk 2 tablespoons butter, melted 1 cup white rum 1 teaspoon baking powder 1 teaspoon confectioners’ sugar Canola oil (for deep-frying) Drain juice from pineapple. Pour 2/3 of the rum into the can with the pineapple and marinate for about an hour. In a bowl, mix butter with milk and baking powder. Add the egg yolk, confectioners’ sugar, flour and remaining 1/3 of the white rum. Mix well and let stand for about 1 hour. Beat the egg white until stiff. Fold into the batter. Dip pineapple slices in the batter until well coated. Deep fry in hot oil for about 3 to 5 minutes, until golden brown. Drain on paper towels, then serve hot. Serve with Vanilla Sauce. Serves 4. Vanilla Sauce 3/4 cup granulated sugar 2 tablespoons cornstarch 1 cup water 1/4 cup butter 2 teaspoons vanilla extract 1 cup milk Dissolve sugar and cornstarch with water in a saucepan. Add butter, vanilla extract and milk. Stir and simmer for 3 to 5 minutes until thick.