Recipe courtesy of Graham Kerr
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Cut the top from 1 of the pineapples and run the knife around body inside, leaving a 1/4-inch border. Push in from every side, cut the center into 4 and pull out each quarter with a fork. Repeat with the second pineapple. Cut the pineapple into small cubes and add the lemon zest, dates, raisins with rum and the pecans. Place in the freezer to chill. Peel and finely slice the banana and add to the thoroughly chilled fruits with the ginger and cherries. Rechill. Place the egg whites in a mixing bowl and beat at medium speed gradually adding sugar until stiff peaks form. Beat the heavy cream until stiff. Carefully blend in the 8 egg yolks and when combined, fold into the egg white mixture.

Pour the chilled fruit and grated chocolate into the egg mixture ad spoon as much as possible into the pineapple shells. Cover each with clear plastic and place in the freezer to harden. The remaining cream mixture can be placed in a mold and frozen.

Serve when thoroughly chilled.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Sweet and Sour Pineapple Pork

Recipe courtesy of Sam Choy

Rio Grande Fritter Cakes

Recipe courtesy of Rachael Ray

Rio Grande Rub Steaks

Recipe courtesy of Rachael Ray

Rio Grande Egg Puffs

Recipe courtesy of Bill Jamison|Cheryl Jamison

Rio Grande Cole Slaw

Recipe courtesy of Woman's Day Special Interest Publications

Here's the Outlaw Chef's "Rio Grande Cornbread"

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.