Title: Queensland "Pickled" Pineapple Meringue With
Categories: Dessert
Yield: 4 Servings
| | | Pickled pineapple: |
| 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 |
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.