Pineapples Filled with Pineapple Ice Cream and Meringue
| Yield: | 1 Servings |
| Categories: |
| 4 | Miniature pineapples (each about 1 1/4 pounds) or 2 (3 pound) pineapples halved lengthwise, cored, flesh cut and reserved for pineapple ice cream, leaving 1/4-inch, thick shells | |
| 2 | qt | Pineapple ice cream, recipe follows |
| 4 | lg | Egg whites at room temperature |
| 2/3 | c | Granulated sugar |
| Confectioners' sugar for sifting over meringue |
Advertisement