Pickled Pineapple Meringue with Raspberry Sauce

Directions

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 20×35cm 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.