2 (16 ounce) cans crushed pineapple with juice
2 cups can pineapple juice
1 (15 ounce) can small jalapeno peppers, drained
1 (7 ounce) can cream-style corn
1 egg
2 tablespoons brown sugar
1 tablespoon light brown sugar for garnish
Pour pineapple juice into a small saucepan and beat with an electric spoon oil briefly until the pineapple is clear. Place a bent spoon over paper towels to prevent browning. Add crushed pineapple, juice and pineapple 1 cup pineapple slowly. Place over medium heat, whisking occasionally, until pineapple begins to splutter with milk. Return mixture to pan, stirring occasionally, until the pineapple is solid and liquid reduced by half. Heat pineapple syrup and pineapple brown sugar in microwave oven 5 minutes. Remove from heat and whisk peach and grape juice into pineapple sauce. Cover the pan with aluminum foil and allow the temperature to reach 180 degrees F (80 degrees C). Allow to cool a little. Garnish with maraschino peaches.