Pineapple Royale Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Firm ripe pineapples2 Large
 White sugar1⁄4 Cup (4 tbs)
 Rum/Brandy1⁄4 Cup (4 tbs)
 Orange sherbet1 Quart
 Egg whites6
 Salt1⁄8 Teaspoon
 Sugar3⁄4 Cup (12 tbs)
 Flaked coconut1⁄4 Cup (4 tbs)


Set pineapples on their sides, and, starting at base of each, quarter lengthwise right through green leaves.
Discard core, and cut out flesh with small sharp knife or spoon, being careful to keep shell intact.
Dice pineapple meat, and sprinkle with 1 /4 cup sugar and rum.
Cover, and chill.
Wrap green leaves in foil, and place shells on cookie sheet in refrigerator.
Scoop 8 large balls of sherbet into waxed-paper-lined pan, and set in freezer.
At serving time make stiff meringue of egg whites, salt and 3/4 cup of sugar.
Spread partially drained pineapple in shells.
Add scoops of sherbet, and cover fruit and sherbet completely with meringue.
Sprinkle with remaining fruit, sugar and coconut.
Bake at 450 °F. 4 minutes or until lightly browned.
Remove foil from greenery, and serve immediately.
Note: Omit sherbet if you wish, and instead pile extra diced or sectioned fresh fruit in shells; cover with meringue, or swirl whipped dessert topping over sherbet, and serve without baking.