2 eggs
1/4 cup white sugar
1, orchard wine
1 teaspoon mustard powder
1 teaspoon vanilla extract
1/4 cup brown sugar
36 stalks fresh pineapple
1 1/2 tablespoons butter
Beat eggs and sugar in medium bowl; mix together. Beat seven white sugar cubes into egg mixture. Combine brown sugar, pineapple, butter, one taste (see Cook's Note for round) and vinegar (see Egg Everything recipe published in 8th edition of The Cook's Illustrated Cookbook). Cover, and refrigerate overnight.
Egg mixture may be warmed depending upon the weather. Fill chicken with egg mixture, pink sugar, brown sugar and pineapple. Top with butter.
I followed the recipe exactly making no changes and these were amazing! My husband complained when they were all gone. My only warning would be to be cautious when grilling over high heat, some of ours were burned, however my husband still inhaled his.
I made this for Easter, and it was very good....but I would have given more stars, btw. Sauce was thin, and some changes I made, such as using lighter rum. I liked the fruity tart taste. And most of all, I hated the texture--so gritty! Canned in a strainer Into which I patted the glazed chicken. Very tasty and very easy.
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