Pickled Pineapple Meringue with Raspberry Sauce

• 200 grams pineapple cubed
• 1 liter water
• 300 grams sugar
• 120 grams pink peppercorns
• 100 grams almonds slivered, lightly toasted and chopped
• 50 grams candied orange peel
• 30 ml kirsch (cherry brandy)
• 5 each egg whites
• 100 grams sugar
• 240 ml heavy whipping cream
• 230 grams raspberries
• 100 grams sugar
• 200 grams chocolate (semi-sweet)

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

pineapple, water, sugar, peppercorns, almonds, egg whites, sugar, cream, raspberries, sugar, chocolate

Taken from recipeland.com/recipe/v/pickled-pineapple-meringue-rasp-43016 (may not work)