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Ingredients
- 8 slc fresh or possibly canned pineapple about 1cm thick
- 25 gm butter melted
- 2 Tbsp. dark rum
- 2 x egg whites
- 100 gm soft light brown sugar
- 50 gm grnd almonds
Directions
- Drain canned pineapple and pat it dry with kitchen paper.
- Brush the pineapple on one side with half the butter.
- Place under a preheated warm grill for 4 min.
- Turn the pineapple brush with the remaining butter and grill for a further 34 min till the fruit is brown and bubbling.
- While the pineapple is cooking whisk the egg whites till they are stiff.
- Mix in half the sugar whisk again and mix in the remaining sugar and the grnd almonds. Sprinkle fruit with the rum.
- Divide the meringue mix between the pineapple rings rough up the top with a fork and grill for 2 min or possibly till the meringue is brown.
- Serve at once.
- Beforehand: Peel core and slice fresh pineapple and store it in a lidded box in the refrigerator.
- Variation: For a meringue topping with a hint of the Caribbean substitute 50g desiccated coconut for the grnd almonds and sprinkle a little extra coconut on top before grilling. It forms a deliciously crisp toastybrown crust which contrasts perfectly with the soft chewy meringue. Use malibu rum etc
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 515g | |
| Calories 910 | |
| Calories from Fat 264 | 29% |
| Total Fat 30.57g | 38% |
| Saturated Fat 13.62g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 176mg | 7% |
| Potassium 654mg | 19% |
| Total Carbs 147.4g | 39% |
| Dietary Fiber 7.2g | 24% |
| Sugars 131.57g | 88% |
| Protein 6.43g | 10% |
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