2 tablespoons flour (gluten free flour can be used)
1 cup shredded cheddar cheese
1/2 cup sugar
1 -- beaten egg
1 package miniature marshmallows
1 fluid ounce rum/rum extract
Instructions
Drain juice from fruit and put pineapple in approximate 9×9 oven-proof casserole or deep-dish pie dish
Add enough water to the drained juice to make one cup
Put juice into saucepan and bring to low boil
Mix flour and sugar and add to heated juice
Stir over low heat, adding beaten egg until mixture thickens
Add rum/rum extract if used
Pour thickened juice over pineapple, top with shredded cheese
Bake 400 degree oven, 15 minutes until cheese melts
Remove from oven and top with marshmallows, put back in oven and bake until marshmallows are slightly browned.
Serve warm
Can be made ahead without topping of cheese and marshmallows and refrigerated, but will need more baking time if cold. When ready to bake, add cheese and marshmallows according to recipe directions.
