Recipe - Queensland Pickled Pineapple Meringue With Raspberry Sau

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 Semisweet chocolate

To prepare 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. To prepare the meringue: mix the chopped
pineapple, almonds, 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 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: 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. To
assemble and serve: cut the frozen meringue into 7.5cm circles, using a
biscuit cutter. Place on individual plates and arrange 3 chocolate spires
on top. Typed for you by Sherree Johansson.

Recipe By :

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip