Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.
Thursday, 19 December 2013
Pineapple pastry boats
From Pellaprat’s Great
Book of French Cuisine, 1974
Pellaprat's pastry boats
Barquettes aux Fruits
Divers(boat shaped pastry cases)
Line some boat shaped tartlet moulds with rich sweet pastry and
bake blind (with baking paper and dried peas). When cold, brush the inside with
melted chocolate and leave to harden.
Place a layer of confectioners’ custard and place fruit on
top (pineapple triangles). Lightly brush the fruit with apricot puree
(optional) and surround with flaked roasted almonds.
Anne's not quite boat shaped ones
And look, found at that very cool art gallery MONA in Hobart,