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.