INGREDIENTS

INSTRUCTIONS

Meringue  :          Toasted and chopped  :          Whipped  :        
Raspberry sauce:  :          Chocolate spires:  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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 320
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 8.8mg
Potassium: 65mg
Carbohydrates: 82.8g
Fiber: <1g
Sugar: 82.1g
Protein: <1g