Queensland "pickled" pineapple meringue with
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Queensland "pickled" pineapple meringue with
  Pineapple    Meringue  
Last updated 6/12/2012 1:19:26 AM. Recipe ID 50785. URL: http://artofhacking.com/aohfood/50000/50785-queenslandpickledpineapplemeringuewith.htm
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      Title: Queensland "pickled" pineapple meringue with
 Categories: Desserts
      Yield: 4 Servings
           Pickled pineapple:
    200 g  Pineapple, cubed
      1 l  Water
    300 g  Sugar
    120 g  Pink peppercorns
    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
  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.

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Recipe ID 50785 (Apr 03, 2005)

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