*  Exported from  MasterCook  *

     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.

 Typed for you by Sherree Johansson.


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