Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Pickled pineapple:
200 g Pineapple, cubed
1 l Water
300 g Sugar
120 g Pink peppercorns
Meringue:
100 g Slivered almonds lightly
Toasted and chopped
50 g Candied orange peel
30 ml Kirsch
5 Egg whites
100 g Sugar
240 ml Double (heavy) cream whipped
Raspberry sauce:
230 g Raspberries fresh or frozen
100 g Sugar
Chocolate spires:
200 g Semi-sweet chocolate

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.

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