Categories: Desserts 
      Yield: 4 servings 
  
           Pickled pineapple: 
    200 g  Pineapple, cubed 
      1 l  Water 
    300 g  Sugar 
    120 g  Pink peppercorns 
           Meringue: 
    100 g  Slivered almonds lightly 
           Toasted and chopped 
     50 g  Candied orange peel 
     30 ml Kirsch 
      5    Egg whites 
    100 g  Sugar 
    240 ml Double (heavy) cream whipped 
           Raspberry sauce: 
    230 g  Raspberries fresh or frozen 
    100 g  Sugar 
           Chocolate spires: 
    200 g  Semi-sweet chocolate 
  
  To prepare pickled pineapple:  place ingredients in a saucepan and bring to 
  a boil. When mixture boils, remove from heat and cool at room temperature. 
  Repeat procedure 4 times. Drain and chop the pineapple; set aside for 
  meringue.  Discard cooking liquid. To prepare the meringue: mix the chopped 
  pineapple, almonds, orange peel Beat egg whites until soft peaks form; 
  gradually add sugar and continue beating until very stiff. Fold whipped 
  cream into beaten egg whites, then fold in the pineapple mixture. Spread 
  mixture on a tray 20x35cm and freeze overnight. To prepare the raspberry 
  sauce:  place raspberries and sugar in a saucepan and bring to a boil. 
  Lower heat and simmer 12 mins.  Strain through a fine sieve. To prepare the 
  chocolate spires:  melt chocolate in a double boiler. Thinly spread melted 
  chocolate on greased surface, such as a cookie sheet, Chill chocolate until 
  hard. Carefully cut out spire shapes, using a hot knife. Set aside. To 
  assemble and serve:  cut the frozen meringue into 7.5cm circles, using a 
  biscuit cutter. Place on individual plates and arrange 3 chocolate spires 
  on top. Typed for you by Sherree Johansson.