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Wednesday, June 4, 2003



[HAWAII'S KITCHEN]



Creation delights
eye and tummy


This dish was prepared by Teresa Shurilla of Hali'imaile General Store on "Hawaii's Kitchen" on Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Pineapple Fritter with Maui Mango Sauce

>> Coconut Tulip
3/4 cup powdered sugar
1 egg
3/4 cup coconut macaroon mix (available in health-food stores)
1 tablespoon butter, melted
>> Pineapple Fritter:
1 cup panko flakes
1/2 cup graham-cracker crumbs
1 teaspoon cinnamon
1 large low-acid pineapple (such as Hawaiian Gold Maui), skinned, cored and sliced
2 tablespoons flour
1 egg, beaten
2 cups canola oil
1 1/2 cups sugar
>> Maui Mango Sauce:
1 mango, peeled and seeded
1/2 cup sugar
1 tablespoon lemon juice

To make tulip: Preheat oven to 325 degrees. Pour sugar, egg and macaroon mix into bowl. Stir in butter. Scoop onto a well-greased sheet pan. Bake 10 minutes. When still warm, roll into cone shapes.

To make fritters: Combine panko, graham-cracker crumbs and cinnamon. Dip pineapple in flour, then egg, then panko mix. Fry in oil. Dry and dip in sugar.

To make sauce: Purée mango, then pass through a sieve. Add sugar and lemon juice.

To assemble: Place a warm pineapple fritter on a plate. Place coconut tulip on the inside of the pineapple slice. Top with a scoop of ice cream and surround with sauce.

Nutritional information unavailable.



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