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1 large ripe pineapple with leaves
1 1/2 tbsp kirsch
4 cup vanilla ice cream
3 egg whites
3/4 cup superfine sugar

Cooking Instructions:
Cut pineapple in half lengthwise. Using a grapefruit knife, cut out pulp. Discard core, then cut pulp in chunks and place in a bowl. Sprinkle with kirsch, cover with plastic wrap and chill pulp and pineapple shells overnight.
Place pineapple chunks in shells and pack ice cream on top. Freeze about 2 hours, until very firm.
Preheat oven to 400 degrees F(205C). Whisk egg whites in a bowl until stiff. Whisk in 1/4 cup plus 2 tablespoons of sugar, then whisk 1 minute more. Fold in 1/4 cup plus 2 tablespoons of sugar.
Pile meringue over ice cream, completely covering ice cream. Make small peaks in meringue with a flat-bladed knife.
Place pineapple shells on a baking sheet and sprinkle with remaining sugar. Bake about 8 minutes, until meringue is set and brown. Serve immediately.