Recipe courtesy of Gourmet Magazine
Show: Cooking Live
1 hr 40 min
1 hr 30 min
10 to 12 servings


Pineapple Ice:


To make the pineapple ice: Halve the pineapple lengthwise. With a grapefruit knife (or other small sharp knife), cut around the inside edges and remove the pulp, leaving 1/4-inch-thick shells. Pat the shells dry and freeze them, covered with plastic wrap. Core the pineapple pulp and cut it into 1-inch pieces. In the food processor or in a blender puree the pulp until smooth, blend in the granulated sugar and lemon juice to taste, and transfer the mixture to the ice-cube trays. Freeze the ice in the freezing compartment of the refrigerator until frozen, transfer the cubes to the food processor, and blend them until the ice is light and fluffy. Pack the ice into the pineapple shells, mounding it slightly, and freeze the shells, covered with plastic wrap, in the freezing compartment of the refrigerator until the ice is frozen. Preheat the broiler.

In a bowl with the mixer beat the whites with the salt until foamy, add the cream of tartar, and beat the whites until they hold soft peaks. Add the pulverized granulated sugar, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks.

Transfer the meringue to the pastry bag (fitted with a small star tip) and pipe it decoratively over the ice, covering the ice completely. Sift the confectioners' sugar over the meringue, arrange the shells on a baking sheet, and put them under the broiler about 6 inches from the heat for 30 seconds to 1 minute, or until the meringue is browned lightly. Serve the desserts immediately.


Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Bittersweet Chocolate Ice Cream

Recipe courtesy of Food Network Kitchen

Avocado Ice Cream

Recipe courtesy of Irene Wong

Amaretti Ice Cream Balls

Recipe courtesy of Rachael Ray

Spiked Iced Chicory Coffee

Recipe courtesy of Bobby Flay

Birthday Cake with Hot Pink Butter Icing

Recipe courtesy of Ina Garten

Brioche en Surprise

Recipe courtesy of James Beard

Le Poussin en Surprise

Recipe courtesy of Graham Kerr

Pineapple in Port with Fresh Chopped Mint: Ananas em Porto com Hortela Picada

Recipe courtesy of Jean Anderson

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c


          2pm | 1c


          3pm | 2c


          4pm | 3c


          5pm | 4c


          6pm | 5c


          7pm | 6c


          9pm | 8c
          On Tonight
          On Tonight


          10pm | 9c


          11pm | 10c


          12am | 11c


          1am | 12c


          2am | 1c

          Get Cooking