in Dessert Recipes

Pineapple salad with eggnog cream

updated

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Ingredients for 6 servings:

  • 500 g pineapple, sliced
  • 2 kiwis
  • 250 g grapes, blue
  • 2 apples
  • 10 cherries, halved cherries
  • 5 tbsp pineapple juice
  • 3 tbsp lemon juice
  • 1 tbsp sugar
  • 250 ml cream
  • 1 pack of cream stiffener
  • 1 tsp sugar
  • 5 tbsp eggnog
  • 1 tbsp pistachios, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Peel the kiwis. Dice the pineapple slices and apples. Halve the grapes and cherries. Combine the dressing ingredients and toss with the salad. Let it sit in the refrigerator for about 1 hour. Whip the cream for about 1/2 minute, then combine the cream stiffener with the sugar and fold in. Whip the cream until stiff peaks form and finally fold in the egg liqueur. Serve on plates and garnish with pistachios.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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