The refreshing sweet-tang of pineapple meringue is a nice touch for the Christmas season. Pineapples are a symbol of hospitality, and this twist on sweetness adds a light-hearted zest as a memorable holiday dessert.
Recommended Beer: Allagash White - Allagash Brewing Company, Portland, Maine USA
Style: Belgian Witbier – Hazy golden sunlight peeks through the glass – A crisp, clean palate showcases delicate flavors of citrus, orange peel and coriander. Its abundant head, similar to whipped egg whites, sits regally on the surface.
½ cup butter
2 tablespoons granulated sugar
1-1/4 cups flour
1 20-ounce can crushed pineapple
1-1/3 cups granulated sugar
2 tablespoons cornstarch
½ teaspoon almond extract
4 ounces Allagash White
4 egg whites, beaten stiff
½ teaspoon cream of tartar
Fresh mint leaves, for garnish
Preheat oven to 350 degrees.
Mix butter, 2 tablespoons sugar and flour until combined and crumbly. Press into 9” x 13” glass baking dish. Bake in 350 degree oven for 20 minutes.
In medium saucepan, combine crushed pineapple, 1-1/3 C. sugar, cornstarch, almond extract and Allagash White. Heat over low/medium setting, stirring occasionally, until it thickens and bubbles. It should no longer have any hint of cloudiness.
In meantime, beat egg whites until foamy. Sprinkle in cream of tartar, and continue to beat until they form stiff peaks. By hand, gently fold beaten egg whites into pineapple mixture. Lightly spoon mixture into baked crust. Return to 350 degree oven for approximately 25 minutes, until lightly browned. Serve warm or chilled. Garnish with fresh mint leaves.
Health Benefit: Rich in calcium, vitamin B-complex vitamins, vitamin C, vitamin E, phosphorus, iron, magnesium, zinc, copper