ANANAS EN SURPRISE (PINEAPPLE SURPRISE)
I love to cheat at cooking and this is one of the biggest cheats I know. It looks spectacular and tastes a dream but only takes a few simple ingredients and little time to produce.
Provided by Andy Jewell
Categories Frozen Desserts
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 183.5, Fat 0.2, Sodium 94.7, Carbohydrate 43.5, Fiber 1.6, Sugar 39.5, Protein 4.2
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