Date:    Thu, 19 May 94 11:47:56 EDT
 From:    Kirstin Reade Wilcox <krw3@columbia.edu>
 
 ginger-pineapple pudding
 
 1 20-oz. can crushed pineapple in its own juice
 1/4 c lemon juice
 Grated peel of 1 lemon (I used more)
 1/2 c sugar
 1.5 tsp finely minced fresh ginger
 3 T cornstarch mixed with 3 T water
 
 Mix all ingredients in a saucepan.  Cook over moderate heat, stirring 
 constantly, until mixture comes to a boil and thickens.  Cool slightly 
 before pouring into a crust.
 
 To gild the lily:
 
 If you do make this into a pie, garnishing with sliced bananas glazed 
 with heated, strained apricot preserves makes it even more festive.