Souffle-Topped Pineapples

Top fruit with soufflé mixture, or use it to fill fruit shells. Try halving small pineapples and filling them with fruit chunks. Miniature! pineapples can be scooped out as for oranges. Here, 2 pineapples are used, iveighing roughly 1.19 kg each (including the leaves).

1. Neatly halve the pineapples lengthways. Cut out and dice the fruit and pan-glaze it in butter and sugar. Return to the fruit shells. Protect the leaf ends from the heat by covering them loosely with foil.

   

2. Top the fruit with a layer of Coconut Soufflé. Bake at 190°C for 15-20 minutes. Serve immediately, dusted with icing sugar.