Queensland \"pickled\" pineapple meringue with

Yield: 4 Servings

Measure Ingredient
\N \N Pickled pineapple:
200 grams Pineapple, cubed
1 litre Water
300 grams Sugar
120 grams Pink peppercorns
\N \N Meringue:
100 grams Slivered almonds lightly
\N \N Toasted and chopped
50 grams Candied orange peel
30 millilitres Kirsch
5 \N Egg whites
100 grams Sugar
240 millilitres Double (heavy) cream whipped
\N \N Raspberry sauce:
230 grams Raspberries fresh or frozen
100 grams Sugar
\N \N Chocolate spires:
200 grams Semi-sweet chocolate

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.

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