Pineapple in Grape Fruit Shells

Ingredients

• Grate the pineapple into a basin
• Cut the grape fruit into neat halves
• stir the maraschino into the mixture
• thick sugar syrup to taste

Method

1. 1

   Grate the pineapple into a basin.

2. 2

   Cut the grape fruit into neat halves and carefully scoop out the pulp, leaving it in medium size pieces.

3. 3

   Add the grape fruit pulp to the pineapple and stir the maraschino into the mixture with thick sugar syrup to taste.

4. 4

   Fill the grape fruit shells with this mixture.

5. 5

   Have the maraschino jelly firm and cold in a thin layer on a dish.

6. 6

   Stamp it into fancy shapes, and decorate the tops of the grape fruit with these and serve at once.

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 31. The excerpt below is the record exactly as published.

PINEAPPLE IN GRAPE FRUIT SHELLS Grate the pineapple into a basin. Cut the grape fruit into neat halves and carefully scoop out the pulp, leaving it in medium size pieces. Add the grape fruit pulp to the pineapple and stir the maraschino into the mixture with thick sugar syrup to taste

Cook this with the app: pantry check, scaling, and the assistant.