ANANAS EN SURPRISE (PINEAPPLE SURPRISE)

Steps:

• halve the pineapple down its length, cutting through the frond of green leaves at the top.
• Cut out the tough central "choke" from the two halves.
• Scoop out and chop the flesh, being careful not to damage the shell.
• Put the flesh and the rum into a freezer bag and put into the freezer for 6 hours or overnight.
• Put the shells into a freezer bag and freeze for 6 hours or overnight.
• Make a meringue by beating the egg whites with the salt until they form stiff peaks before folding in the sugar.
• Heat your oven to its maximum.
• Place the pineapple shells on a baking sheet and fill with the pineapple flesh and rum.
• Add scoops of coconut ice-cream.
• cover with the meringue being careful to seal it round the edges to the pineapple shells.
• Bake for 5 minutes or until the meringue is lightly set and the peaks are just browning.
• If you want to go really over the top you can stick a couple of sparklers in as you serve it!