Makaron with Pineapples

• This is variation on the sweet dessert made with cooked pasta (makaron) and apples. 
• Mama would often make this dish when I was young.

Ingredients

• 250g cooked small sized pasta
• 1 tin of pineapples (425g)
• 100g of sultanas
• 70g granulated sugar
• 3 eggs separated
• 50g butter

Method

• Soak the sultanas in the juice from the pineapples for several hours.
• Chop the pineapples into small pieces.
• Melt the butter.
• Grease an oven proof dish with some of the butter.
• Pre-heat the oven to GM4 – 180°C.
• Mix the pasta with the rest of the butter.
• Mix the sultanas and liquor with the pasta.
• Mix in the chopped pineapples.
• Whisk the egg yolks with the sugar till pale and frothy.
• Lightly whisk the egg whites.
• Mix the whites with the yolk mixture and whisk again.
• Mix the pasta mixture with the egg and sugar mixture.
• Put the mixture into the buttered oven proof dish dish.
• Cook for 40 -50 minutes.
• Dust with icing sugar and serve.

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Served in Royal Doulton – Carnation 1982 – 1998