Side Pannel
Pineapple Dream Boat
Ingredients List
- 1 3 lb golden sweet pineapple
- -with crown; ripe
- 1/2 c Superfine sugar
- 1/4 c Golden rum; or light rum
- 2 ts Lime juice; fresh
- 1/2 ts Coconut extract; or coconut
- -flavoring
- 2 tb Powdered egg whites
- 6 tb Warm water
- 1/8 ts Cream of tartar
Directions
Halve pineapple lengthwise through crown. Using paring knife, cut out and
discard core running down center of each pineapple half. Cut out pineapple
from shell halves in large chunks and reserve ( use a grapefruit knife, if
you have one, since it cuts out hte fruit more easily ). With spoon, scrape
out fruit and excess juice from bottoms of shells into 1 quart glass
measure, leaving 1/4 inch thick pineapple boats, which will become serving
containers. Blot boats with paper towel and place in freezer until frozen
solid.
Cut large chunks of pineapple into 1/4 inch pieces. Add to scraped
pineapple pulp and juice in glass measure ( you should have about 3 cups ).
In medium saucepan, combine pineapple mixture with 1/4 cup sugar and the
rum. Bring to a boil over high heat, stirring. Reduce heat to medium and
boil mixture until liquid cooks off and pineapple pieces are
glazed-looking, about 30 minutes, stirring occasionally. Transfer to small
metal bowl. Stir in lime juice and coconut flavoring. Refrigerate mixture
until very cold, about 2 hours.
In medium bowl, whisk together powdered egg whites and 6 tblsps warm water
until egg whites are completely dissolved, about 2 minutes. Add cream of
tartar. With electric mixer on medium-high speed, beat until soft peaks
form. Increase mixer speed to high and beat in remaining 1/4 cup sugar, 1
tblsp at a time, until stiff and glossy peaks form.
Fold egg white mixture into chilled pineapple mixture. Spoon into frozen
pineapple shells and serve immediately. If serving frozen, place filled
pineapple shells in freezer for several hours or overnight until mixture is
semi-hard (mixture will not freeze rock hard ). Present in pineapple boats
and spoon into dessert bowls.
161 calories; 2 g protein; 1 g fat ( 6% fat, 0 g saturated fat ); 31 g
carbohydrate; 27 mg sodium; 0 mg cholesterol
discard core running down center of each pineapple half. Cut out pineapple
from shell halves in large chunks and reserve ( use a grapefruit knife, if
you have one, since it cuts out hte fruit more easily ). With spoon, scrape
out fruit and excess juice from bottoms of shells into 1 quart glass
measure, leaving 1/4 inch thick pineapple boats, which will become serving
containers. Blot boats with paper towel and place in freezer until frozen
solid.
Cut large chunks of pineapple into 1/4 inch pieces. Add to scraped
pineapple pulp and juice in glass measure ( you should have about 3 cups ).
In medium saucepan, combine pineapple mixture with 1/4 cup sugar and the
rum. Bring to a boil over high heat, stirring. Reduce heat to medium and
boil mixture until liquid cooks off and pineapple pieces are
glazed-looking, about 30 minutes, stirring occasionally. Transfer to small
metal bowl. Stir in lime juice and coconut flavoring. Refrigerate mixture
until very cold, about 2 hours.
In medium bowl, whisk together powdered egg whites and 6 tblsps warm water
until egg whites are completely dissolved, about 2 minutes. Add cream of
tartar. With electric mixer on medium-high speed, beat until soft peaks
form. Increase mixer speed to high and beat in remaining 1/4 cup sugar, 1
tblsp at a time, until stiff and glossy peaks form.
Fold egg white mixture into chilled pineapple mixture. Spoon into frozen
pineapple shells and serve immediately. If serving frozen, place filled
pineapple shells in freezer for several hours or overnight until mixture is
semi-hard (mixture will not freeze rock hard ). Present in pineapple boats
and spoon into dessert bowls.
161 calories; 2 g protein; 1 g fat ( 6% fat, 0 g saturated fat ); 31 g
carbohydrate; 27 mg sodium; 0 mg cholesterol
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