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Marquise a l’Ananas
- Serves
4
- Difficulty
Easy
Published 1963
Ingredients
2 - sugar
½ pint ¼
Method
Cut pineapples in half lengthwise, leaving on the green tops. With a fork, scrape the flesh and juice into a bowl, discarding the hard core and being careful not to break through the shell. Sprinkle the insides of the shells with a little sugar and chill in the refrigerator until ready to use.
Mash flesh of the two pineapples with a fork. Add pineapple juice, water, sugar and the grated
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