227 g pineapple pieces in juice3 tbsp cornflour
2 large eggs,separated
275 ml pineapple or apple juice
1 tsp vanilla extract
50 g sugar
2 medium bananas
Preheat the oven to 190C.
Drain the juice from the can of pineapple into a medium-sized saucepan.
Blend the cornflour into this juice,then stir in the egg yolks & vanilla extract.
Heat,stirring all the time with the small whisk until the mixture boils & starts to thicken.
Remove the pan from the heat & stir in the half of the sugar.Tip in the pineapple,then slice in the bananas & stir together gently.
Spoon the mixture into 4 individual baking dishes or large heatproof teacups.Place on a tray & bake for 5 min whilst you make the meringue topping.
Whisk the egg whites until they hold their shape.Tip in the remaining sugar & whisk again until the meringue is glossy.
Pile onto the hot desserts & bake for 5 min until billowy & golden.