Date: Thu, 19 May 94 11:47:56 EDT From: Kirstin Reade Wilcox 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.