Category : International Cuisine
Author : Guest
Hits : 2564
Date : 21/03/2004
Vino de anis, quantity as desiredWhite mamon or sponge cake, cut into two-inch squaresHalea de Piña (pineapple jam)1 cut white sugar1/2 cup water2 egg whitesLimon sutil (lemon juice)
Pour the vino over the mamon or cake squares. Leave overnight to soak well.The following day, spread halea de piña between the squares. Set aside.Combine the sugar and the water. Boil until the sugar is fully dissolved and has become a crystal-clear syrup. Beat the egg whites and pour the syrup slowly in. Add the lemon juice. Beat well until the merengue forms peaks, then pour over the mamon or cake squares. Chill and serve.
Always the symbol of hospitality, the beautiful pineapple was once a rare fruit. So rare in fact, it was called "the fruit of kings."
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