Individual Pineapple Meringue Desserts Recipe
Summary
Main IngredientPineapple
Ingredients
| Pineapple | 1 Small | |
| Frozen strawberries | 1 Cup (16 tbs), halved | |
| 1/4 cup pineapple preserves | ||
| 2 tablespoons peach or other fruit-flavored brandy | ||
| Dash ground ginger | ||
| Egg whites | 2 | |
| Cream of tartar | 1/4 Teaspoon | |
| Vanilla | 1/4 Teaspoon | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
Directions
Remove crown from pineapple.
Peel pineapple; remove eyes and core.
Cut pineapple into 1-inch chunks.
In medium saucepan combine pineapple chunks and halved strawberries.
In small bowl combine preserves, brandy, and ginger; stir into pineapple chunks and strawberries.
Heat and stir just till warm.
Spoon into four individual souffle dishes.
In small mixer bowl beat egg whites with cream of tartar and vanilla at medium speed till soft peaks form.
Gradually add brown sugar, beating till stiff peaks form.
Spread meringue over entire surface of each pineapple mixture, sealing to edges.
Place souffle dishes in shallow baking pan.
Bake in 350° oven for 12 minutes or till meringue is golden.
Serve warm.
Peel pineapple; remove eyes and core.
Cut pineapple into 1-inch chunks.
In medium saucepan combine pineapple chunks and halved strawberries.
In small bowl combine preserves, brandy, and ginger; stir into pineapple chunks and strawberries.
Heat and stir just till warm.
Spoon into four individual souffle dishes.
In small mixer bowl beat egg whites with cream of tartar and vanilla at medium speed till soft peaks form.
Gradually add brown sugar, beating till stiff peaks form.
Spread meringue over entire surface of each pineapple mixture, sealing to edges.
Place souffle dishes in shallow baking pan.
Bake in 350° oven for 12 minutes or till meringue is golden.
Serve warm.
Chef
