Pineapple En Surprise -

Pineapple En Surprise

This sweet is really for a special occasion and the quantities given are for 12 people.

Ingredients

For pineapple

2 large pineapples
Caster sugar
3-4 tablespoons kirsch
2 quarts orange water ice

For spun sugar

3 oz lump, or granulated, sugar
5 tablespoons water
Pinch of cream of tartar

Sugar thermometer; an oiled rolling pin, or oiled handle of a large wooden spoon; 2 forks

Method

Cut the top off each pineapple and a small slice from the bot­toms to make them stand firm. With a serrated-edged knife, carefully cut flesh out of pine­apples in one piece; cut it into slices and stamp out the hard core in the centre. Dust pine­apple slices with sugar and moisten with the kirsch; cover and leave in refrigerator until ready to serve. Wrap pineapple shells in foil or polythene bags and chill also.

To serve: set pineapple shells on a chilled dish, fill them with scoops of orange water ice and replace the tops. Surround shells with pineapple slices, decorate these with spun sugar, and serve with a selection of petits fours.

Spun sugar: This really belongs to the art of the confiseur. However, you can make a good imitation, providing you have 10 minutes to spare within 1 hour of serving dinner. Put sugar and water into a small pan, dissolve it over gentle heat, then add cream of tartar. Boil mixture rapidly, occasionally brushing inside of pan with cold water to absorb any sugar crystals. Boil to 280°F, when the sugar will be a pale gold colour. Dip bottom of pan at once in cold water to stop the boiling; set aside.

Cover floor nearby with 2-3 sheets of newspaper; have ready the rolling pin, or if the wooden spoon is being used, stick the bowl end under a board or weight on table so that the handle projects over the floor.

Prop pan of syrup on a cloth to keep it steady, hold the two forks facing together and dip (don't stir) the prongs into syrup. Then, with a loose wrist movement, pass forks rapidly to and fro over the rolling pin (held in one hand), or over spoon handle. In this way, you throw a fine thread of sugar. When there is a good quantity of threads on rolling pin or spoon handle, draw them off carefully and hang on a hook, eg. a dresser hook. When ready for use, carefully lift them off, fold them lightly and set threads over the sweet to be decorated.

Watchpoint: You must leave syrup for about 1 minute before starting to spin it and only dip the forks just into the syrup. If syrup is too thin, or there's too much on forks, you'll get drops among the threads.

Related food category:

• Fresh Fruit Dessert