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1/2 large fresh pineapple
1 tin sliced peaches in Juice
Half a jar of cherries
28g Tiptree Pure Clear Honey
(Our Tiptree Clear Honey also works nicely)
140g Amaretti Biscuits – soft if possible
100g (3 large eggs) Egg whites
200g Castor Sugar
50 ml Water
Around 20 Blueberries
1 tablespoon of Pomegranate seeds
Pinches of edible Gold Leaf
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 driz Direction 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.
Split pineapple lengthwise retaining top leaves – use one half.
Scoop out flesh with spoon and put into a bowl.
Cut peaches and cherries into halves and add to the bowl with the pineapple.
Place pineapple half on a serving dish and fill with the mixed fruit.
Drizzle Tiptree Honey over the fruit.
Top the pineapple with sliced Amaretti biscuits.
Spoon the meringue onto pineapple or use a piping bag with a large nozzle.
Use a cooks blow torch to lightly colour the meringue.
Decorate with blueberries, pomegranate seeds and a sprinkling of edible gold.