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QueenslandPickled Pineapple Meringue With Raspberry Sauc

A home-style QueenslandPickled Pineapple Meringue With Raspberry Sauc made with Water, Sugar, Pink Peppercorns, Double Cream Whipped, and Semi Sweet Chocolate. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 l
• 300 g
• 120 g
• 100 g
• 240 ml
• 100 g
• 200 g

Method (preview)

1. 1

   To prepare pickled pineapple: place ingredients in a saucepan and bring to a boil.

2. 2

   When mixture boils, remove from heat and cool at room temperature.

3. 3

   Repeat procedure 4 times.

4. 4

   Drain and chop the pineapple; set aside for meringue.

5. 5

   Discard cooking liquid.

6. 6

   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.

7. 7

   Fold whipped cream into beaten egg whites, then fold in the pineapple mixture.

8. 8

   Spread mixture on a tray 20x35cm and freeze overnight.

9. 9

   To prepare the raspberry sauce: place raspberries and sugar in a saucepan and bring to a boil.

10. 10

    Lower heat and simmer 12 mins.

11. 11

    Strain through a fine sieve.

12. 12

    To prepare the chocolate spires: melt chocolate in a double boiler.

13. 13

    Thinly spread melted chocolate on greased surface, such as a cookie sheet, Chill chocolate until hard.

14. 14

    Carefully cut out spire shapes, using a hot knife.

15. 15

    Set aside.

16. 16

    To assemble and serve: cut the frozen meringue into 7.

17. 17

    Place on individual plates and arrange 3 chocolate spires on top.

18. 18

    Typed for you by Sherree Johansson.