Best Ananas En Surprise Pineapple Surprise Recipes

ANANAS EN SURPRISE (PINEAPPLE SURPRISE)

Steps:

• halve the pineapple down its length, cutting through the frond of green leaves at the top.
• Cut out the tough central "choke" from the two halves.
• Scoop out and chop the flesh, being careful not to damage the shell.
• Put the flesh and the rum into a freezer bag and put into the freezer for 6 hours or overnight.
• Put the shells into a freezer bag and freeze for 6 hours or overnight.
• Make a meringue by beating the egg whites with the salt until they form stiff peaks before folding in the sugar.
• Heat your oven to its maximum.
• Place the pineapple shells on a baking sheet and fill with the pineapple flesh and rum.
• Add scoops of coconut ice-cream.
• cover with the meringue being careful to seal it round the edges to the pineapple shells.
• Bake for 5 minutes or until the meringue is lightly set and the peaks are just browning.
• If you want to go really over the top you can stick a couple of sparklers in as you serve it!

PINEAPPLE IN PORT (ANANAS EM PORTO COM HORTELA PICADA)

Steps:

• Slice the top and bottom off the pineapple, stand it on end, and slicing straight down, remove all the prickly peel.
• Cut the pineapple lengthwise into 8 wedges, slice off the hard core at the point of each wedge, then slice the wedges about 1/4" thick, making small, fan-shaped pieces.
• Place the pineapple fans in a large, non-metallic bowl, add the Port and toss to mix.
• Cover and chill 3 to 4 hours.
• Add the minced mint and chill another 30 minutes.
• To serve, spoon into stemmed glasses and garnish with mint sprigs.
• Note: While this is lovely as it is, you can dress it up into an extraordinary recipe by serving it, parfait style, with Coconut Sorbet (recipe 170147) or with Greek style yogurt sweetened with honey.