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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Cooking liv, Import 1 Servings

INGREDIENTS

4 Miniature pineapples, each
about 1 1/4 pounds or 2
pound pineapples halved
lengthwise cored flesh
cut and reserved for
pineapple ice cream
leaving 1/4-inch thick
shells
2 qt Pineapple ice cream, recipe
follows
4 Egg whites at room
temperature
2/3 c Granulated sugar
Confectioners' sugar for
sifting over meringue

INSTRUCTIONS

3
Pat the pineapple shells dry with paper towels and freeze them,
wrapped well in plastic wrap, for 1 hour. Pack the shells with ice
cream, mounding the ice cream and smoothing the surface, and freeze
the filled pineapples, covered with plastic wrap for at least 24
hours.  In metal bowl combine egg whites and granulated sugar, set the
bowl  over simmering water, and stir the mixture until the sugar is
dissolved. Remove the bowl from the heat and with an electric mixer
beat the meringue until it holds stiff glossy peaks. Working quickly,
cover the ice cream in each pineapple with a smooth layer of  meringue.
Transfer the remaining meringue into a pastry bag fitted  with a small
star tip and pipe it decoratively over the pineapples.  Sift the
confectioners' sugar lightly over meringue, broil the  pineapples in
batches for 30 seconds to 1 minute or until the  meringue is golden and
serve them immediately.  Yield: 8 servings  Recipe by: Cooking Live
Show #8893 Posted to MC-Recipe Digest V1 #628  by "Angele and Jon
Freeman" <jfreeman@netusa1.net> on May 31, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1355
Calories From Fat: 212
Total Fat: 24.1g
Cholesterol: 0mg
Sodium: 258.1mg
Potassium: 1953.3mg
Carbohydrates: 263.5g
Fiber: 15.9g
Sugar: 136.9g
Protein: 29.3g


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