Pineapple Festive Surprise

NOTES
We used one half of the pineapple to serve 4.

Ingredients:

1/2 large fresh pineapple
1 tin sliced Peaches in Juice
10 Co Tiptree Clear Honey
140g Amaretti Biscuits – soft if possible
100g (probably 3 large eggs) Egg whites
200g Castor Sugar
50 ml Water
20 – Small pack Blueberries
1 tablespoon of Pomegranate seeds
Pinches of edible Gold Leaf

Method

Split pineapple lengthwise retaining top leaves – use one half
Scoop out flesh with spoon and put into a bowl
Cut peaches into chunks and add to bowl
Place pineapple on serving dish and fill with fruit then add cherries
Drizzle honey over fruit
Top with sliced amaretti biscuits – set aside
Make your favourite Italian meringue recipe or use our suggestion
Put sugar and water in small pan with digital thermometer and heat sugar to 121c to form a thick syrup
Place egg whites in a very clean basin and slowly whisk eggs to they start to foam
Keep slowly beating egg whites and once syrup reaches temperature carefully drizzle it around the side of the eggs.  When all the syrup is in the bowl whisk at full speed until the meringue has cooled down to room temperature – it may take longer than expected.  
Spoon meringue onto pineapple or use a piping bag with a large nozzle
Use a cooks’ blow torch lightly colour meringue
Decorate with blueberries, pomegranate seeds and a sprinkling of edible gold.

PRINT RECIPE