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The Buccaneer's Sun-Ripened Pineapple Recipe

1 Pineapple cut into 8's
4 Bananas peeled
1/4 lb Dessicated Coconut
6 oz Egg white
2 oz Caster Sugar
20 cl Orange juice (from concentrate)
20 cl Mango puree
1 oz Rum


Remove the flesh of the pineapple from the skin-and cut horizontally into 8 and arrange on skin. Reserve the leave 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 silicon paper.


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