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Add a photoServings: 4
Ingredients
- 200 gm Pineapple -- cubed
- 1 lt Water
- 300 gm Sugar
- 120 gm Pink peppercorns
- 100 gm Slivered almonds lightly
- Â Â Toasted and minced
- 50 gm Candied orange peel
- 30 ml Kirsch
- 5 x Egg whites
- 100 gm Sugar
- 240 ml Double (heavy) cream
- Â Â Whipped
- 230 gm Raspberries fresh or possibly frzn
- 100 gm Sugar
- 200 gm Semi-sweet chocolate
Directions
- To prepare pickled pineapple: place ingredients in a saucepan and bring to a boil. When mix boils, remove from heat and cold at room temperature.
- Repeat procedure 4 times. Drain and chop the pineapple; set aside for meringue. Throw away cooking liquid. To prepare the meringue: mix the minced pineapple, almonds, orange peel Beat egg whites till soft peaks form; gradually add in sugar and continue beating till very stiff. Fold whipped cream into beaten egg whites, then mix in the pineapple mix. Spread mix 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: heat chocolate in a double boiler. Thinly spread melted chocolate on greased surface, such as a cookie sheet, Refrigeratechocolate till hard. Carefully cut out spire shapes, using a warm knife. Set aside. To assemble and serve: cut the frzn meringue into 7.5cm circles, using a biscuit cutter. Place on individual plates and arrange 3 chocolate spires on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 595g | |
| Recipe makes 4 servings | |
| Calories 1037 | |
| Calories from Fat 371 | 36% |
| Total Fat 43.76g | 55% |
| Saturated Fat 23.87g | 95% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 48mg | 2% |
| Potassium 1020mg | 29% |
| Total Carbs 174.29g | 46% |
| Dietary Fiber 22.7g | 76% |
| Sugars 131.43g | 88% |
| Protein 13.47g | 22% |
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