Stuffed pineapple

Ingredients for 4 servings:

• 1 pineapple, ripe
• 1 lemon(s), juice
• 150 g blackberries, frozen
• 2 small oranges
• 50 g marzipan paste
• 3 tbsp rum
• 2 egg whites
• 30 g sugar
• 30 g coconut flakes
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 32 minutes

Halve the pineapple lengthwise, including the leaves. Scoop out the flesh and chop into small pieces, reserving any juice. Marinate the pineapple chunks with the lemon juice. Peel and segment the oranges, reserving any juice that runs out. Mix the marzipan mixture with the rum, orange juice, and pineapple juice until smooth. Fill the pineapple halves with the pineapple chunks, orange segments, and thawed blackberries and pour over the marzipan sauce. Then chill. Preheat the oven to 250°C (top/bottom heat). Beat the egg whites with sugar, salt, and desiccated coconut until stiff. Pipe small dots onto the pineapple using a piping bag. Bake the pineapple on the top rack of the hot oven for 1-2 minutes, until the meringue dots are lightly browned.