• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Queensland "Pickled" Pineapple Meringue with Raspberry Sau

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 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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