*  Exported from  MasterCook  *
 
        QUEENSLAND “PICKLED” PINEAPPLE MERINGUE WITH RASPBERRY SAUC
 
 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
 
   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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