Sunday, 9 August 2015
Cooking in a hurry by Marguerite Patten 1973 London
Pineapple Macaroon Sundae
4-6 tblspn crushed pineapple; 4 large macaroon biscuits; 4 portions vanilla ice cream: 4 glacé or Maraschino cherries
Strain any surplus juice from the pineapple. Put the macaroons on to a serving dish, top with rounds of ice cream and coat with the pineapple. Decorate with cherries.
Thanks for helping make this dessert Freya!
And all constructed while balancing on an empty Milo tin!
The consensus was that the ice cream was the best part of this dessert!
I hunted high and low for the maraschino cherries, the flavour was strongly reminiscent of marzipan, I think I will stick with sour cherries in the future, Anne.