- For: 8 servings
- Time: 60 minutes
Ingredients:
1 kg pineapple
½ kg strawberry
3 eggs
9 tbsps sugar
1 cup kirsch
Glazed sugar
Preparation:
- Cut the pineapple in a longitudinal form.
- Empty it from its pulp storing all the liquid it lets out.
- Wash the strawberries and cut them in slices.
- Mix them with the diced pineapple pulp, cover them with liquor and 3 tbsps of sugar, and leave them in maceration for ½ hour.
- Separate the egg yolks from the whites.
- Beat the egg yolks with 3 tbsps of sugar in a thick bottomed saucepan.
- Add the fruit juice, strain the juice and add it to the pot for heating until it thickens.
- If the saucepan is normal, it must be done in a double saucepan.
- Fill the half pineapple slices with the diced fruit and you cover it with the sauce. Pour the egg whites which should be stiffened with 3 tbsps of sugar on top of the pineapples.
- Sprinkle with glazed sugar and gratin in the oven until they are brown.
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