Queensland pickled Pineapple Meringue With Raspberry Sauce

Pickled pineapple: 200 g Pineapple, cubed

1 l Water

300 g Sugar

120 g Pink peppercorns

Meringue: 100 g Slivered almonds lightly

Toasted and chopped 50 g Candied orange peel

30 ml Kirsch

5 Egg whites

100 g Sugar

240 ml Double (heavy) cream whipped

Raspberry sauce: 230 g Raspberries fresh or frozen

100 g Sugar

Chocolate spires: 200 g Semi-sweet chocolate

To prepare pickled pineapple: place ingredients in a saucepan and bring to a boil. When mixture boils, remove from heat and cool at room temperature. Repeat procedure 4 times. Drain and chop the pineapple; set aside for meringue. Discard cooking liquid. To prepare the meringue: mix the chopped pineapple, almonds, orange peel Beat egg whites until soft peaks form; gradually add sugar and continue beating until very stiff. Fold whipped cream into beaten egg whites, then fold in the pineapple mixture. Spread mixture on a tray 20x35cm and freeze overnight. To prepare the raspberry sauce: place raspberries and sugar in a saucepan and bring to a boil. Lower heat and simmer 12 mins. Strain through a fine sieve. To prepare the chocolate spires: melt chocolate in a double boiler. Thinly spread melted chocolate on greased surface, such as a cookie sheet, Chill chocolate until hard. Carefully cut out spire shapes, using a hot knife. Set aside. To assemble and serve: cut the frozen meringue into 7.5cm circles, using a biscuit cutter. Place on individual plates and arrange 3 chocolate spires on top. Typed for you by Sherree Johansson.