Queensland Pickled Pineapple Meringue with Raspberry Sauce Recipe

Queensland Pickled Pineapple Meringue with Raspberry Sauce recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

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
To prepare pickled pineapple: place ingredients in a saucepan and bring to a boil. When mi ture 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: mi 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 mi ture. Spread mi ture on a tray 20 35cm 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.

Queensland Pickled Pineapple Meringue with Raspberry Sauce recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5

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Last Reviewed on 2019-05-25