Mousse With Pineapple And Candied Peel - cooking recipe

Ingredients

1 (8 1/2 oz.) can sliced pineapple
1/4 c. Kirsch
1 Tbsp. lemon juice
4 egg yolks
6 tsp. sugar
1/4 tsp. cream of tartar
1/3 c. sugar
2 c. mandarin juice
2 pkg. unflavored gelatin
4 egg whites
1 Tbsp. cornstarch
candied mandarin peel

Preparation

Drain pineapple, reserve packing syrup.
Cut each pineapple ring into 16 wedges.
Measure 1/2 cup of the packing syrup, add sugar, bring to a boil.
When sugar has dissolved, add pineapple wedges and boil for 5 minutes or until pineapple is a light caramel color.
Drain, put pineapple in a bowl with the Kirsch, return drained syrup to the pan.