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.
