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Queensland "Pickled" Pineapple Meringue With Raspberry Sauc

Courses: Dessert
Serves: 4 people

Recipe Ingredients

  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

Recipe 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.

Source:
Richard Quin

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