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

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

2 small pineapples, halved, flesh removed and cut in pieces
1 mango or papaya, peeled, seeded and sliced
1 caram

Method

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.
Make the Italian meringue. Heat the oven to 375°F/190°C. Cover the fruit in each pineapple shell with ice cream, t

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Pineapple en Surprise

Ingredients

Method

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