Chapter XX · Entremets (Sweets) · No. 2670a
2670a—Pine-apple à la Royale
Take a fresh pine-apple and cut a slice from its top, containing the bunch of leaves. Withdraw the pulp from the inside, and leave a thickness of about half an inch all round and on the bottom.
Fill it with a macédoine of fresh fruit macerated in Kirsch; set it in the middle of a crystal bowl; and surround the base with a crown of fine Montreuil peaches, poached in a vanilla-flavoured syrup, alternated by large strawberries, macerated in Kirsch.
Return the bunch of leaves to its place upon the pine-apple.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2670a, p. 772. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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