Queensland "Pickled" Pineapple Meringue With Raspberry Sauc Recipe - Cooking Index
Pickled Pineapple | ||
200 | Pineapple - cubed | |
1 | Water | |
300 | Sugar | |
120 | Pink peppercorns | |
Meringue | ||
100 | Slivered almonds lightly | |
Toasted and chopped | ||
50 | Candied orange peel | |
30 | Kirsch | |
5 | Egg whites | |
100 | Sugar | |
240 | Double - (heavy) cream whipped | |
Raspberry Sauce | ||
230 | Raspberries fresh or frozen | |
100 | Sugar | |
Chocolate Spires | ||
200 | 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.
Source:
Richard Quin
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