Pineapple Ocho Rios

Recipe Ingredients

2		Ripe pineapples
3		Lemons - zested, and
		Finely diced
12		Dates - cut in half
3 oz	85g	Raisins - soaked in
2 oz	56g	Light rum - for 2 hours
2 oz	56g	Pecans
1		Banana
1 oz	28g	Crystallized ginger - sliced
24		Maraschino cherries
8		Eggs - separated
1/2 cup	99g / 3.5oz	Granulated sugar
3 cups	711ml	Heavy cream
2 oz	56g	Dark bitter chocolate, grated

Recipe Instructions

Cut the top from 1 of the pineapples and run the knife around body inside, leaving a 1/4-inch border. Push in from every side, cut the center into 4 and pull out each quarter with a fork. Repeat with the second pineapple.

Cut the pineapple into small cubes and add the lemon zest, dates, raisins with rum and the pecans. Place in the freezer to chill.

Peel and finely slice the banana and add to the thoroughly chilled fruits with the ginger and cherries. Rechill.

Place the egg whites in a mixing bowl and beat at medium speed gradually adding sugar until stiff peaks form. Beat the heavy cream until stiff. Carefully blend in the 8 egg yolks and when combined, fold into the egg white mixture.

Pour the chilled fruit and grated chocolate into the egg mixture and spoon as much as possible into the pineapple shells. Cover each with clear plastic and place in the freezer to harden. The remaining cream mixture can be placed in a mold and frozen.

Serve when thoroughly chilled.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0202) - from the - TV FOOD NETWORK

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