Queensland "pickled" pineapple meringue with
Yield: 4 Servings P
Ingredients:
- 200 g Pineapple cubed
- 1 l Water
- 300 g Sugar
- 120 g Pink peppercorns Meringue:
- 100 g Slivered almonds lightly Toasted and chopped
- 50 g Candied orange peel
- 30 ml Kirsch
- 5 Egg whites
- 100 g Sugar
- 240 ml Double (heavy) cream whipped Raspberry sauce:
- 230 g Raspberries fresh or frozen
- 100 g Sugar Chocolate spires:
- 200 g Semi-sweet chocolate
Instructions:
To prepare pickled pineapple: place ingredients in a saucepan and bring to a boil. When mixture boils remove from heat and cool at room temperature. Repeat procedure 4 times. Drain and chop the pineapple; set aside for meringue. Discard cooking liquid. To prepare the meringue: mix the chopped pineapple almonds orange peel Beat egg whites until soft peaks form; gradually add sugar and continue beating until very stiff. Fold whipped cream into beaten egg whites then fold in the pineapple mixture. Spread mixture on a tray 20x35cm and freeze overnight. To prepare the raspberry sauce: place raspberries and sugar in a saucepan and bring to a boil. Lower heat and simmer 12 mins. Strain through a fine sieve. To prepare the chocolate spires: melt chocolate in a double boiler. Thinly spread melted chocolate on greased surface such as a cookie sheet Chill chocolate until hard. Carefully cut out spire shapes using a hot knife. Set aside. To assemble and serve: cut the frozen meringue into 7.5cm circles using a biscuit cutter. Place on individual plates and arrange 3 chocolate spires on top. Typed for you by Sherree Johansson.
