Makaron with Pineapples

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.

Served in Royal Doulton – Carnation 1982 – 1998

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

One thought on “Makaron with Pineapples”

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