Ingredients

• 4 miniature pineapples (each about 1 1/4 pounds) or 2 (3-pound) pineapples, halved lengthwise, cored, and the flesh cut out and reserved for pineapple ice-cream, leaving 1/4-inch thick shells
• About 2 quarts pineapple ice cream or sorbet
• 4 large egg whites, at room temperature
• 2/3 cup granulated sugar
• Confectioners' sugar, for sifting over the meringue

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Instructions

1. Pat the pineapple shells dry with paper towels and freeze them, wrapped well in plastic wrap, for 1 hour. Pack the shells with the ice cream, mounding the ice cream and smoothing the surface, and freeze the filled pineapples, covered with plastic wrap, for at least 4 hours or up to 24 hours. In a metal bowl combine the egg whites and the granulated sugar, set the bowl over a pan of simmering water, and stir the mixture is dissolved. Remove the bowl from the heat and with an electric mixer beat the meringue until it holds stiff glossy peaks. Working quickly, cover the ice cream in each pineapple with a smooth layer of meringue. Transfer the remaining meringue to a pastry bag fitted with a small star tip and pipe it decoratively over the pineapples. Sift the confectioners' sugar lightly over the meringue, broil the pineapples in batches if necessary on a baking sheet under a preheated broiler about 4 inches from the heat for 30 seconds to 1 minute, or until the meringue is golden, and serve immediately.;