*  Exported from  MasterCook  *

      Queensland "Pickled" Pineapple Meringue With Raspberry Sauce

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        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

  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.

  Meringue:

  Mix the chopped pineapple, almonds, and 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 20 x 35 cm and freeze overnight.

  Raspberry Sauce:

  Place raspberries and sugar in a saucepan and bring to a boil.
  Lower heat and simmer 12 minutes. Strain through a fine sieve.

  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.

  Assemble And Serve:

  Cut the frozen meringue into 7.5 cm 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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