Buccaneers Sun Ripened Pineapple Recipe
Pineapple with coconut covered bananas
Ingredients
- 1 pineapple cut into 8's
- 4 bananas peeled
- 1/4 lb desiccated coconut
- 6 oz egg white
- 2 oz caster sugar
- 200 ml (a little over ¾ cup) orange juice (from concentrate)
- 200 ml (a little over ¾ cup) mango puree
- 1 oz rum
Instructions
- Remove the flesh of the pineapple from the skin-and cut horizontally into 8 and arrange on skin.
- Reserve the leaves for the decoration.
- Make a meringue with half of the sugar and egg white.
- Make a syrup with the rum, remaining sugar, orange juice and mango puree.
- Roast the coconut.
- Dip the banana into the egg white then the roasted coconut, place on silicone paper.