Heat the oven to
Trim and peel the
pineapple. Put it in an upright position and
split it from top to bottom. Take out the tough
middle "stem" from each half by cutting
a shallow, V-shaped "hollow" in the
middle. Cut each half crosswise in 9 slices.
Put the slices,
overlapping each other, in a large shallow gratin
dish. Sprinkle with raisins and sultana raisins.
Also sprinkle with 2 tbs maple syrup. Cover
the dish and set aside in room temperature.
Mix egg yolk with
vanilla sugar, ginger, cornstarch, and remaining
maple syrup in a small bowl. Beat the egg whites
stiff in another bowl. Stir half of the egg
whites into the yolk mixture and then gently
fold the yolk mixture in the remaining egg white.
Are you with me this far?
Bake the pineapple
in the oven until heated through - about 3 minutes.
Take out the dish and spread out the egg mixture
in an even layer on top of the fruit. Sift over
the sugar and put back in the oven, this time
baking until sugar has melted and egg mixture
is brown and starting to "puff up",
takes about 20 minutes. Serve instantly. Enjoy!