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Vintage Chicago Tribune recipe: Pineapple flamingo dessert highlights Easter dinner (April 15, 1960)

Tribune reporter Kori Rumore recreated the Pineapple Flamingo fruit salad recipe, which was described as "an elegant festive dessert" when it was originally published in 1960.
E. Jason Wambsgans/Chicago Tribune
Tribune reporter Kori Rumore recreated the Pineapple Flamingo fruit salad recipe, which was described as “an elegant festive dessert” when it was originally published in 1960.
Chicago Tribune
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This story originally ran in the Chicago Tribune on April 15, 1960.

Here is “an elegant festive dessert” to follow Easter dinner.

Pineapple flamingo

Prep time: 20 minutes

Yield: 8 servings

These ingredients were used to make the Pineapple Flamingo recipe, which originally published in the Chicago Tribune in 1960.
These ingredients were used to make the Pineapple Flamingo recipe, which originally published in the Chicago Tribune in 1960.

Ingredients:

1 quart fresh strawberries

4 tablespoons sugar

1 can (1 pound 4 ounces) pineapple chunks

1/3 cup brandy or kirsch

1/4 teaspoon almond extract

1/2 cup heavy cream, whipped

Directions:

Clean and stem one quart fresh strawberries.

Sprinkle with 2 tablespoons sugar then chill. (Editor’s note: Put the strawberries in the refrigerator, then you can chill on the couch.)

At serving time, add 1 can of pineapple chunks. Turn into serving dish.

Pour 1/3 cup brandy or kirsch over all.

Fold 2 tablespoons sugar and 1/4 teaspoon almond extract into 1/2 cup heavy cream, whipped.

Form a mound of cream over the fruit.

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