The Buccaneer's Sun-Ripened Pineapple
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
Roast the coconut.
Dip the banana into the egg white then the roasted coconut, place on