Sunday, 8 April 2012

Pineapple Series: Pineapple Pavlova

It's been a long time between pineapple posts. The last one was the Sweet Pineapple Omelet which just polarised people. It's taken us several months to get over the trauma of eating that sh* much for the Julie and Julia aspirations I had...

Yesterday I cracked open the Golden Circle Tropical Recipe book circa 1960s after the long hiatus because we were invited to another pineapple soiree. I was asked to make a dessert. Thank the pineapple gods that be, as the savoury pineapple dishes have been very hit or miss. Usually miss.

Flicking through the yellowed pages of the pineapple tome, I spotted the perfect recipe on page 35 under the Pineapple Party Time heading - Pineapple Pavlova. Pictured was a round mess of meringue topped with sunshiney pineapple and cream. A nice simple recipe for those not looking for a challenge...

Here is the recipe:

Pineapple Pavlova
15 oz Can of Golden Circle Crushed Pineapple in syrup
2 tablespoons cornflour or arrowroot
Your favourite recipe for a 3 or 4 egg Pavlova*

I made mini pavs, so I spooned tablespoons of the pav mixture onto a tray lined with baking paper. I got around 12 pavs. Bake until firm in a slow oven. Cool.

12 mini pavs baking in a slow oven. I let them cool in the oven. They had a very crispy texture.
Empty pineapple into saucepan and heat to boiling. Thicken with cornflour or arrowroot. Cool, then spoon into meringue shells. Serve with cream or ice-cream.

Boiling crushed pineapple. It smelt like Nana food, remember that smell?
 I threw in a vanilla bean so it wouldn't taste so bland.

It really is as simple as that.

We added extra fruit and passion fruit pulp because someone had made a killer fruit salad. It was delicious.

The dress code was strictly tropical.
Our hostess Y is modelling her tropical attire as she prepares the pineapple dishes.
The verdict? A winning combination. I thought the pineapple mixture would be too sweet teamed with the meringue. Indeed it was sweet as far as pavlovas go, but the addition of the cream and other fruit salad made it into something very special. A good dessert for those with a poorly stocked pantry.

Happy Easter everyone.

*My Pavlova recipe is four egg whites mixed with a pinch of salt, then mix the buggery out of it while adding 200g caster sugar gradually until it is glossy and stiff. Bake in a slow oven for approximately 2 hours. The texture is very light, crispy and fragile.


  1. 101 things to do with pineapple!! what a star you are ... MIC thinks he might be a starter on the pineapple omelette - I would not - just can't abide sweet savoury mixes ... these on the other hand look fab - best le xox

  2. yeah, you lost me on that omelette, that was too much. but the pav's, now those I could do! they look delish, and I love your mate's frock too - i need something like that!!

    hope you're having a lovely easter darl xx

  3. Ditto. We are having pineapple pavlova tonight. I just use crushed pineapples rather than anything more fancy. And i put white vingegar in my pavolva too.

  4. Yum! It sounds like a fab combination :)

  5. A triumphant return for the brismod pineapple! Looks so good, love Y's outfit too. Happy Easter, I love a painted brick wall

  6. I served a vinergared chicken and pineapple salad from a 60s cookbook once and no one who attended that meal has ever forgotten horror of it. Vintage pineapple recipes are diabolical but these don't sound too bad at all.

  7. I vaguely remember my mum creating all sorts of things with canned pineapple. Actually I probably never ate 'real' pineapple until I was in my teens. Who can forget the 70's appetizer of cheese cubes and pineapple on a toothpick?
    Pineapple upside down cake is my favourite recipe.
    Love Y's dress.

  8. Ohh very nice, does the recipe book have pineapple dip in it? That stuff is soooooo good.

    That dress Y is wearing is oh so tropical!

  9. Anita, through reading your blog, I get to relive the stylish seventies I never had back in remote, uncosmopolitan, pineapple-less Ireland. Thank you, from the bottom of my heart (as I wave a friendly breadstick at you).

  10. I've never made a palova, and I can't remember the time I had tinned pineapples in the fridge.

    What's wrong with me?!

    Y's dress is the bomb and I really like her kitchen!

  11. Sounds and looks fantastic!! I'm thinking of making our next "street casserole night" a theme night. Maybe tropical...maybe something else...who knows.

  12. Gorgeous frock, fab pav, and an all round fruity affair! Where was my invite? LOL! While you were golden circling I was assembling a modern version of a classic - pineapple right side up cake. Two plain sponges with a middle layer of Queen Bee Pineapple Punch Jam and Jalna Honey Yogurt, topped with more Jalna Honey Yoghurt, Pineapple Rings and Rasperries! It was the perfect birthday cake for this Queen Bee! Happy Easter Y!

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  14. Glad you had a great birthday PQB! Your modern version sounds much more appetising than the retro numbers! xx

  15. Oh yum!!!!!!

    That looks sensational!!!



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