Pineapples Filled With Pineapple Ice Cream And Meringue
Recipe By : Cooking Live Show #8893
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 miniature pineapples (each about 1 1/4
-- pounds) or 2 (3 pound) pineapples
halved lengthwise -- cored, flesh cut
-- and
reserved for pineapple ice cream -- leaving
1/4-inch -- thick shells
2 quarts pineapple ice cream -- recipe follows
4 large egg whites at room temperature
2/3 cups granulated sugar
confectioners' sugar for sifting over
-- meringue
Pat the pineapple shells dry with paper towels and freeze them,
wrapped well in plastic wrap, for 1 hour. Pack the shells with ice
cream, mounding the ice cream and smoothing the surface, and freeze
the filled pineapples, covered with plastic wrap for at least 24
hours.
In metal bowl combine egg whites and granulated sugar, set the bowl
over simmering water, and stir the mixture until the sugar is
dissolved. Remove the bowl from the heat and with an electric mixer
beat the meringue until it holds stiff glossy peaks. Working quickly,
cover the ice cream in each pineapple with a smooth layer of meringue.
Transfer the remaining meringue into a pastry bag fitted with a small
star tip and pipe it decoratively over the pineapples. Sift the
confectioners' sugar lightly over meringue, broil the pineapples in
batches for 30 seconds to 1 minute or until the meringue is golden and
serve them immediately.
