Pineapple en Surprise


Preparation info

  • Difficulty


  • Serves


Appears in

La Varenne Pratique

By Anne Willan

Published 1989

  • About

Any combination of tropical fruits may be hidden under the ice cream and meringue topping in this recipe. The technique of hollowing out a halved pineapple (previous page) is used here.


  • 2 small pineapples, halved, flesh removed and cut in pieces
  • 1 mango or papaya, peeled, seeded and sliced
  • 1 carambola, sliced
  • 4-6 kumquats, sliced or 2 kiwi fruits, peeled and sliced
  • 2-3 tbsp/30-45 g sugar
  • 2-3 tbsp/30-45 ml rum
  • 1 qt/1 l vanilla ice cream
  • Italian meringue, made with 6 egg whites, 1 ½ cups/300 g sugar, ¾ cup/175 ml water and 1 tsp vanilla extract
  • Pastry bag and large star tube


  1. To make the fruit salad: mix the pineapple pieces, mango or papaya, carambola, kumquats or kiwi fruit, sugar and rum in a bowl. Cover and leave to macerate in the refrigerator for 1-2 hours. Pile the fruit salad into the pineapple halves and chill.
  2. Make the Italian meringue. Heat the oven to 375°F/190°C. Cover the fruit in each pineapple shell with ice cream, then spread a layer of meringue over the top, sealing it carefully at the sides. Fill a pastry bag and star tube with the remaining meringue and pipe rosettes on top of the meringue layer on each pineapple half to cover it completely. Bake the pineapples in the pre-heated oven until browned, 8-12 minutes. Serve at once.