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Pineapple Marquise (frozen pineapple dessert)

2 small fresh ripe pineapples
sugar
1 1/4 cups pineapple juice
3/4 cup water
1 cup sugar
rind and juice of 1 lemon
1 1/4 cups cream to be whipped
3 Tbs kirsch

Cut each pineapple in 1/2 lengthwise leaving on green tops. Cut
pulp out of pineapple shell discarding hard core and being careful
not to cut through shell. Sprinkle insides of shell with a bit of
sugar and set in refrigerator until ready to use. Chop pineapple
flesh to a fine texture. Add pineapple juice, water, sugar, and
lemon rind. Bring mixture to a boil and boil 5 minutes, strain
and add the lemon juice. Freeze strained mixture for 4 hours.
Break up with a fork and fold in the whipped cream and kirsch.
Return to freezer. Before serving, spoon mixture evenly into the
4 pineapple shells and serve immediately.

Serves 4

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