Baked Marinated Pineapple
Instructions
Cut the pineapple in half lengthwise, keeping the leaves intact. Carve the flesh from the shell, remove and discard the fibrous core and cut the flesh into chunks.
Place the chunks in a bowl and add the confectioners sugar, brandy and rum. Toss ingredients and refrigerate for .
Preheat the oven to 450 degrees.
Beat the egg whites with the whisk attachment of a standing mixer (or use a hand beater) until they are foamy. Gradually add the sugar and gradually increase the speed to high; beat until the whites stand in stiff, glossy peaks.
Place the macerated fruit and its juices back into the two pineapple half shells.
Spread the meringue over the fruit, making sure to spread the meringue to the edges, sealing in the fruit.
Place the filled pineapple halves on a cookie sheet. Wrap the leaves in foil to protect them from burning.
Bake the pineapple for or until lightly browned.
Remove the foil and serve.