INGREDIENTS

INSTRUCTIONS

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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