Hawaiian Baked Alaska
1/2 fresh pineapple
1 cup pound cake, cubed
1/3 cup chopped walnuts
4 scoops vanilla or orange ice cream
For Meringue:
3 egg whites
1/3 cup granulated sugar
Dash cream of tartar
Rinse pineapple. Hollow out pineapple pulp with a spoon, leaving a thick
shell. Cut pineapple pulp in small chunks. Set aside. Fill shell with pound
cake cubes and pineapple. Sprinkle with nuts. Cover. Set aside until ready
to bake. Shortly before serving time, place pineapple shell on a bed of
crushed ice in a baking pan. Top with ice cream, pressing it into the
cake/pineapple mixture. Return to freezer. Beat egg whites until soft peaks
form. Gradually add sugar, beating. Add cream of tartar and continue beating
until meringue is stiff and glossy. Spread or pipe meringue over top of
filled pineapple, sealing edges. Bake at 425 degrees for 3 to 5 minutes
until meringue tops are lightly brown. Serve.
Tips:
For additional flavor, marinate the pineapple chunks in orange flavored
liqueur or white wine for about 1 hour before filling the pineapple shell.
Makes 4 servings.
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