Pineapple Cockerels

This dish was served by Diane at a very good diner party I attended in Leicester. She told me the recipe was from when she lived in China.
It is pleasing to the eye and will look very decorative on your Christmas table if served as the dessert.
1 pineapple
1 14oz 400g tin of lychees
4fl ozs 125mls of orange liqueur or ginger wine (orange juice if non-alcoholic)
4ozs 125g pistachio nuts
To tell if the pineapple is ripe gently pull on a leaf which should part from the stem with little resistance.
Cut the pineapple in quarters without cutting the leaves off. They are part of the decoration. Scoop out the flesh and cube it. Wrap the pineapple shells in cling film and place them on top of each other like spoons. Chill in the refrigerator for an hour or until required.
Drain the tin of lychees and discard the juice.
Place the pineapple cubes and the lychees in a bowl and pour over the liqueur, stir to coat all the pieces of fruit well. Marinade for at least one hour.
To Serve: remove the cling film from the pineapple shells and arrange them on a large serving dish with the leaves hanging over the edge like cock’s combs. Place the fruit onto the shell, pour over the liqueur juices and decorate with the nuts.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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