| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Miniature pineapples (each about 1 1/4 pounds) or 2 (3 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 |
lg |
Egg whites at room temperature |
| 2/3 |
c |
Granulated sugar |
|
|
Confectioners' sugar for sifting over meringue |
INSTRUCTIONS
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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